343results about How to "Pure fragrance" patented technology

The invention discloses a heating body and a curing object matched with the heating body, an electronic cigarette atomizer and an electronic cigarette. The heating body comprises a glass sleeve and multiple sections of metals which are embedded in the glass sleeve and are capable of generating magnetic induction intensity, a conical body in which the curing object is pierced is arranged at the front end of the glass sleeve; isolating layers for controlling various sections to generate heat independently are arranged between the adjacent metals; and pressure discharge holes are formed in the isolating layers. According to the invention, by conducting self-heating in a mode of electromagnetic induction heating and by generating high-frequency induction current for alternating current through DC conversion, the metals become heated to cure tobacco shreds, so that flavors and fragrances as well as fragrance compounds in the tobacco shreds are volatilized and atomized; by virtue of the glass sleeve, stuffing is prevented from getting oxidized or contaminated by the metals and staged heating is facilitated, so that a heating rate is uniform, curing is conducted fully, a heating rate is moderate and the cured tobacco shreds are pure in fragrance; and in addition, a sachet can be pierced to add relative aromatizing and atomizing aids.

The invention discloses a multi-grain fen-flavor liquor and a preparation method thereof and belongs to the technical field of wine brewing. The problem that fen-flavor Xiaoqu wine is not enough in flavor and mellowest taste in the prior art is solved. The multi-grain fen-flavor liquor consists of the following components in parts by weight: 65-75 percent of tartary buckwheat, 1-10 percent of rice, 2-12 percent of sticky rice, 3-13 percent of sorghum, 1-10 percent of corn, 1-8 percent of pea and 1-7 percent of lima bean. The invention also provides a method for preparing the multi-grain fen-flavor liquor. The liquor is brewed by seven grains, so that the liquor is high in content of ethyl acetate and ethyl lactate, extremely low in fusel oil content, strong in fen-flavor and excellent in mellowest taste.

The invention discloses a baking-resistant high-oil custard cream as well as a preparation method and application thereof. The baking-resistant high-oil custard cream is prepared from the following components in parts by weight: 35-52 parts of water, 15-28 parts of white granulated sugar, 4-6 parts of modified starch, 2-5 parts of milk powder, 3-6 parts of whey powder, 10-25 parts of edible vegetable oil, 2-5 parts of glycerin, 0.5-4 parts of whey protein, 0.2-1.5 parts of microcrystalline cellulose, 0.1-0.8 part of sodium alginate, 0.1-1 part of carrageenan, 0.08-0.12 part of citric acid, 0.01-0.2 part of beta-carotene, 0.05-0.09 part of a preservative and 0.008-0.018 part of an edible essence. Through reasonable proportion and synergistic effect of raw materials and unique operation process, the prepared custard cream is good in baking resistance performance, smooth and fine in taste, pure in fragrance and long in shelf life, can be used in industrial baked products, is applied to sandwiches and surface decorations of breads or cakes, enables the taste and the flavor of the product to be enriched, increases the varieties of the products, prevents ageing of the products and attracts more consumers.

The invention discloses an upper cured tobacco baking method belonging to the field of cured tobacco baking concocting technology. The feed preparation procedure selects the upper tobacco in delay harvest or half plant harvest mode which harvests leaf and main trunk one time. Rod hanging procedure bakes the half plant of upper cured tobacco stem and leaf together without separating the same. Baking procedure employs three-section baking method, wherein all sections of the baking time are prolonged for more than 3 hours, and the early temperature of bake-yellowing is reduced for 1 to 2 DEG C. After-baking procedure picks the leaf off from the trunk when the leaf becomes a little soft and the main trunk becomes hard and brittle after being taken off from bed. The invention can, in average, enhance orange smoke rate of the upper tobacco for 5.0 % and first-rate tobacco rate for about 4.0 %, price of original tobacco for 1 Yuan per kilogram.

The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.

The invention provides a semi-skimmed trichosanthes kirilowii maxim protein beverage which comprises the following components as per part by weight: 35 to 40 parts of trichosanthes kirilowii maxim seed protoplasm, 6 to 10 parts of cane sugar, 0.15 to 0.2 part of compound emulsion agent, 0.15 to 0.2 part of composite complexing agent, 0.001 to 0.002 part of flavoring agent and the balance of soft water, wherein the pH is adjusted to be 6.5 to 6.8, and the soft water is added to achieve 100 parts. The preparation method comprises the following steps of raw materials selection, shucking, peeling, drying, cold pressing, soaking, pulping, filtration, homogenization, auxiliary material allocation, second homogenization, package and sterilization. The semi-skimmed trichosanthes kirilowii maxim protein beverage has a soft and smooth taste and effects of hairdressing and nourishing, can achieve the functions of invigorating the stomach and moistening the lung, relaxing bowel to relieve constipation, inducing diuresis, loosening the chest, relieving the heart and refreshing the spirit, resisting bacteria and building body after being drunk for a long time, and has a strong inhibiting effecton choriocarcinoma cell proliferation in vitro and Human Immunodeficiency Virus (HIV). The preparation method has scientific, simple and convenient processing technology, and keeps the nutritional ingredient of trichosanthes kirilowii maxim seed furthest; and the prepared semi-skimmed trichosanthes kirilowii maxim protein beverage has a low fat content, a high protein content, and can be drunk toenjoy better health.

The invention discloses a novel method for preparing Pu-erh wine. The method is characterized by comprising the following steps: A. raw material crushing; B. dosing; C. boiling and gelatinization; D. cooling; E. fermentation; F. wine steaming; G. secondary fermentation; H. catalyzing; I. aging; J. blending; K. loading. Green, nontoxic and nuisance free cereals are selected as raw materials in order to avoid introducing of harmful substances from the source and guarantee quality of Pu-erh wine; Pu-erh tea is added during brewage, so that post-fermentation of Pu-erh tea and fermentation of cereals are carried out simultaneously to promote each other and facilitate increase of characteristic substances of Pu-erh tea in the wine. After fermentation, aging is carried out on product to advance excellent quality of the wine. The prepared Pu-erh wine with a pure and mild flavor not only contains nutrition of Pu-erh tea, but also maintains fragrance and mellow of spirits product, besides the Pu-erh wine has good health efficacies of digestion, weight losing and disease easing, etc.

A composite vegetable juice rich in vitamines, amino acids and minerals is prepared from fresh carrot, tomator, celery, saparagus lettuce, white gourd and cucumber through proportional mixing, squeezing to obtain juice and aseptic vacuum packing.

The invention discloses a deep-cleaning, antibacterial and tooth-protecting mouth wash based on chitosan derivatives. The mouth wash is prepared from, by weight, 3% of chitosan derivatives, 5% of glycerol, 1.5% of xylitol, 2% of efficient solubilizer, 0.55% of citric acid, 0.3% of sodium citrate, 0.25% of malic acid, 0.12% of menthol, 0.15% of mint fragrance, 2% of propolis extracts, 3.5% of tea leaf extracts, 0.07% of caramel colour, 0.04% of saccharin sodium, 0.2% of chlorhexidine, 0.0003% of domiphen bromide and the balance deionized water. The invention provides the deep-cleaning, antibacterial and tooth-protecting mouth wash based on the chitosan derivatives and the preparation method of the mouth wash. The mouth wash prepared through the method has the functions of inhibiting bacteria, removing dental plaque and preventing oral ulcer, gingivitis and other oral diseases, and is good in antibacterial effect, quick in effect, free of toxic and side effects and comfortable in mouthfeel.

The invention discloses corn stigma mineral water. The corn stigma mineral water is prepared from corn stigma and mineral water serving as raw materials, wherein the weight-to-volume ratio of the corn stigma to the mineral water is 0.1 to 1kg to 100L; the polysaccharide content of the corn stigma mineral water is 0.01 to 0.5g/L; the total saponin content is 0.01 to 0.1g/L; and the total flavone content is 0.01 to 0.1g/L. The invention also discloses a preparation method of the corn stigma mineral water; and the method comprises the following steps of: placing the corn stigma into a sealed container; adding preheated mineral water into the container; performing thermal extraction and solid-liquid separation; performing secondary filtration on the liquid part, sterilizing the liquid part at a high temperature and cooling the liquid part to 90 DEG C for thermal encapsulation; and pouring the liquid part into bottles, cooling the liquid part by spraying, performing visual inspection and packaging the bottles to obtain the corn stigma mineral water. The corn stigma mineral water does not have any preservative and has the health-care functions of antioxidation, diuresis, pressure lowering, blood sugar level regulation, enhancement of immunity of a body and the like, so that the corn stigma mineral water can replenish moisture required by human body every day in place of drinking water and can be used as a functional beverage for diabetic patients to play a part in prevention and health care.

The invention belongs to the technical field of peanut food deep processing and relates to a formula of peanut paste, which is characterized by comprising pulverized skimmed peanut protein particles, pulverized soybean, pulverized garlic, additive, stabilizer and emulsifier, wherein the mass ratio of the skimmed peanut protein particles to the soybean to the garlic is 10:2:1; and the additive, the stabilizer and the emulsifier account for 1.5 percent, 0.2 percent and 0.1 percent of the mass of the mixture of the peanut protein, the soybean and the garlic respectively. The invention also discloses a preparation method of the peanut paste. The peanut paste prepared by the method has the advantages of preventing the paste from separating from fat and oil, along with fine mouthfeel, pure flavor, high stability, long quality guarantee period and the like. Meanwhile, the peanut paste offers a very excellent mouthfeel and can be spread easily. The production method of the peanut paste is simple and the production cost of the peanut past is low, so the peanut paste is suitable for industrial production and can create obvious economic and social benefit.

The present invention relates to a processing method of Spanish mackerel, belonging to the field of fish fresh-keeping technology. Said processing method includes the following steps: soaking the pretreated fish body in a pickling liquor containing preservative, then drying and dewatering to obtain dried fish, then soaking the dried fish in a flavouring material liquor made up by using edible salt, monosodium glutamate, I+G, glutathione, white pepper, xanthoxylum, tea-polyphenol and water, further heating, drying to make its water content be 20-37%, then quickly cooling, shaping and vacuum packaging so as to obtain the invented product.

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.

The invention relates to an aromatic master batch, especially to a high-concentration polyolefin aromatic master batch and its preparation method. The high-concentration polyolefin aromatic master batch comprises the following components of: carrier resin, essence, an absorbent, a filler and a dispersing agent, wherein the carrier resin contains three resins of LLDPE, EVA and SBS; the absorbent is diatomite; the filler is calcium carbonate; and the dispersing agent is polyethylene wax. The aromatic master batch comprises the components of: by weight, 15-18% of LLDPE, 18-23% of EVA, 3-5% of SBS, 5-20% of essence, 18-23% of diatomite, 10-25% of calcium carbonate and 2-4% of polyethylene wax. The preparation method comprises the following steps of: weighing the materials according to the above ratio; adding the carrier resin, the adsorbent, the filler and the dispersing agent together into a mixing pot; slowly adding essence while stirring at a medium speed; pouring the uniformly-mixed materials into a co-rotating parallel twin-screw extruder for extrusion and controlling temperature parameter of the extrusion technology between 100 DEG C and 120 DEG C; carrying out water bath, cooling and drying by cold air blast, and pelletizing to prepare the high-concentration polyolefin aromatic master batch. The aromatic master batch provided by the invention has advantages of strong compatibility of essence and the carrier resin, high content of essence and lasting fragrance, and is applicable to different production technologies of different plastic products.

The invention provides an organic fertilizer preparation method and multi-strain breeding of biodegradable coal gangue, which are two preparation technologies characterized by crushing of the coal gangue, mixed fermentation and degradation of the crushed coal gangue and multi-strain microorganism, activation of organic functional groups and minerals in the coal gangue, acquisition of humic acid in high content, crushing, drying, granulation, coating and obtainment of liquid organic fertilizer. The technologies according to the invention are simple and convenient, wide in raw material source and low in cost.

The invention relates to a preparation method of ampelopsis grossedentata tea. The preparation method comprises the steps of: selecting tender branches and leaves of ampelopsis grossedentata, putting the branches and the leaves into a pot, carrying out hand-grabbing and stir-frying, quickly raising the temperature to 70-80 DEG C for 3-4min, wherein the tender branches and leaves are hot in hand feel and scald hands; reducing the temperature to 45-55 DEG C, carrying out pan-frying by using a tea drag until stuffy droplet crackles occur, frying to be semi-dried and discharging; lightly pressing and then airing for cooling, placing in a twisting machine, sizing and dissolving block masses; placing in an automatic chain plate type dryer for drying, primarily drying for 0.5-1h, and controlling the temperature to be 120-130 DEG C; in order to prevent the condition that the ampelopsis grossedentata is externally dried and internally wet, spreading for cooling the ampelopsis grossedentata for 0.5-1h after primary drying, and then sufficiently drying, controlling the temperature to be 115-120 DEG C until the water content of the ampelopsis grossedentata reaches 6-7 percent; and spreading for cooling, sterilizing and packaging. The ampelopsis grossedentata is pan-fried by using the hot pot, then twisted by using the twisting machine, and dried by using the automatic chain plate type dryer, thereby ensuring pure color and taste; the ampelopsis grossedentata tea is few in nutrient loss, and can be directly taken; and the ampelopsis grossedentata tea has remarkable effect on treatment of chronic rhinitis, chronic pharyngitis and chronic laryngitis.

The making process of no-sugar health wine includes dissolving mangosteen triterpene glycoside extracted form alcoholized mangosteen into edible alcohol to obtain mangosteen triterpene glycoside solution; regulating the temperature of completely fermented grape juice as base wine to 18-28 deg.c; mixing the mangosteen triterpene glycoside solution and the fermented grape juice; and maintaining the mixture at 18-28 deg.c for over 2 hr to obtain the no-sugar health wine. The no-sugar health wine contains no monosaccharide, disaccharide and polysaccharide and is suitable for all people. It has the health functions similar to various grape wine as well as the health functions of clearing away heat of pharynx and larynx, moistening lung and relieving cough, like mangosteen.

A health-care food for invigorating the function of stomach, treating pile and nyctalopia, and preventing cholelithiasis, hypertension and cardiovascular and cerebrovascular diseases is proportionally prepared from termite, plant oil, hot pepper and edible salt. Its advantages are good color, smell and taste, and rich nutrients (amino acids, vitamines, protein, trace elements, etc).