92results about How to "Realistic aroma" patented technology

The invention relates to a method for preparing a milk flavor essence. The method comprises the following steps of: emulsifying, namely adding water or a nonaqueous solvent into a natural cream serving as a raw material and stirring preferably; performing pasteurization at the temperature of 85 DEG C for 5 minutes; performing enzymolysis by using 0.2 to 10 weight percent of lipase at the temperature of between 40 and 60 DEG C for 4 to 16 hours; and performing enzyme destruction at the temperature of 85 DEG C for 30 minutes. The invention also provides the milk flavor essence and a feed flavoring agent prepared from the milk flavor essence. The method for preparing the milk flavor essence has an ingenious design, and is easy and convenient to operate; the milk flavor essence prepared by the method can simulate the natural flavor of a dairy product; the flavor is authentic and natural; and the milk flavor essence has soft flavor and lasting smell; and the smell lasting capacity of the product is suitable, and the method is suitable for large-scale popularization and application.

The invention provides a method for preparing tobacco extract by utilizing waste and inferior tobacco leaves. The tobacco extract is prepared through the following steps: mixing tobacco powder, tobacco leaf fragments and tobacco stems in a cigarette manufacturing department and adding the mixture into an ethanol solution for extracting; decompressing and concentrating; then adding pure water and glucose in sequence; after uniformly stirring, adding cellulase and subtilisin in sequence to carry out enzymolysis; then adding the mixture subject to enzymolysis into the ethanol solution and standing; filtering with a ceramic film; and decompressing and concentrating and then carrying out molecular distillation and separation. According to the method, efficient, rapid, energy-saving and environment-friendly effects are achieved; prepared molecular distillate has a real aroma and the taste is remarkably improved; the product is used as essence and spice for cigarettes so that the aroma of the cigarettes can be obviously improved; and meanwhile, the product also has soft, fine and smooth smoke and has the effects of improving the sweet feeling of the oral cavity and improving the smoke volatility.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

The present invention belongs to technical field of essences for food, and discloses a preparation method of a high-temperature resistant egg yolk essence and an application thereof. Egg yolk liquid or egg yolk powder which has been subjected to spray drying is prepared into a solution of a certain concentration, the solution is subjected to enzymolysis through protease and flavourzyme, and reducing sugar, amino acid, yeast extract and edible flavor are added into the egg yolk enzymolysis product, so as to obtain the egg yolk essence. The combination method of biological enzymolysis effect and Maillard reaction is adopted, and subtle flavoring skills are used, so that the high-temperature resistant egg yolk essence is prepared. The essence has stronger natural feeling and thick taste, and meets the needs of the general public.

The invention discloses a method for preparing peanut essence by a natural thermal reaction. The peanut essence is prepared by the following steps: firstly, preparing peanut kernel enzymatic hydrolysate: crushing peanut kernel, soaking the crushed peanut kernel in water according to the mass percentage being 1:5 for 10 minutes, heating the water to 90 DEG C and thermally denaturizing for 20 minutes and naturally cooling the denaturized substance to room temperature; secondly, respectively adding 4 percent compound protease and 4 percent flavourzyme, uniformly stirring and placing the mixture in a water bath of 50 DEG C for carrying out heat preservation and enzymolysis for 3 hours to obtain the peanut kernel enzymatic hydrolysate; thirdly, centrifugally filtering to obtain filtrate; and fourthly, carrying out thermal reaction: adding the following substances of 0.8-1.0 g of xylose, 0.2-0.6 g of valine, 0.3-0.5 g of phospholipid and 3.0-5.0 g of peanut oil in each 100 ml of filtrate and preparing liquid peanut essence by the thermal reaction. According to the preparation method disclosed by the invention, nut essence can be really and reliably prepared, has the advantages of pure nature, strong fragrance and favorable mouthfeel and flavor and can be used for flavor type pot foods or salty products.

The invention relates to a preparation method for a liquid cigarette, belongs to the technical field of cigarette remodeling, and in particular relates to a preparation method for a liquid cigarette. The invention provides a preparation method for a liquid cigarette without open fire, smoke and public hazard, and the sweet smell of the liquid cigarette is very similar to that of the existing cigarette. The preparation method comprises the following steps: firstly, moistening and feeding tobacco leaves, wherein the temperature is 30-60 DEG C and the moisture content is 20-40 DEG C; secondly, heating tobacco peduncles and feeding, and carrying out peduncle pressing treatment, wherein the treatment temperature is 30-60 DEG C and the moisture content is 20-40 DEG C; thirdly, blending the tobacco leaves, tobacco peduncles and paper pulp at a ratio of 6: 3: 1; after blending, carrying out online bulking and perfuming on the tobacco leaves, tobacco peduncles and paper pulp; fourthly, carrying out burning absorption and concentration absorption and recovery on the mixture; and fifthly, using propylene glycol, ethanol and deionized water to carry out liquid treatment on the recovered smoke; and carrying out smell molding regulation on the treated tobacco leaves and carrying out insurance treatment.

The invention discloses natural pork flavor essence and a preparation method thereof. The method comprises the following steps: uniformly mixing 30 to 50 parts of enzymolyzed yeast extracts (YE enzymolysis solution), 5 to 10 parts of pork enzymolysis solution, 1 to 5 parts of HVP powder, 0.2 to 0.5 part of glucose, 0.5 to 1 part of xylose, 0.5 to 1 part of cysteine, 0.5 to 1 part of aneurine and 1 to 1.5 parts of common salt; placing the mixture into a water bath pot to be stirred for 20 to 30 minutes at the temperature between 80 and 90 DEG C; taking out the mixture after the pre-reaction; placing the obtained material into an autoclave for reaction for 30 to 50 minutes at the temperature between 100 and 105 DEG C. The obtained material is taken out of the autoclave to be cooled, and the reaction products are the pork flavor essence. The pork flavor essence has rich pork flavor, the fragrance is natural, mellow and durable, the fragrance remaining time is long, and the pork flavor essence belongs to a natural food additive mainly used for meat product processing such as instant noodle seasoning, puree, meat juice, canned goods, seasoning biscuits, fast food, sausage and the like, and other fields.

The invention relates to a meat flavor which is prepared by the following method from the following raw materials in parts by weight: 20-60 parts of reaction base, 0.1-5 parts of spicy base, 0.1-5 parts of meat-flavor base, and other auxiliary materials, and the raw materials are mixed uniformly and processed by a homogenizer and a colloid mill to obtain a pasty flavor; and then the obtained pasty flavor is stirred at a constant temperature of 50-100 DEG C for 10-60 minutes to obtain the ultimate meat flavor finished product. The flavor retains the pure meat flavor original in the flavor, so that the flavor is more full and closer to nature, and gives more cooking sensation.

The invention discloses fermented blank bean beef powder essence. The fermented blank bean beef powder essence is prepared from the following raw materials in parts by weight: 5 to 20 parts of beef, 5 to 20 parts of water, 0.05 to 0.1 parts of protease, 5 to 10 parts of glucose, 10 to 20 parts of HVP, 15 to 25 parts of yeast powder, 5 to 10 parts of beef tallow, 0.8 to 2 parts of threonine, 0.5 to 1.8 parts of lysine, 1 to 2 parts of cysteine, 0.5 to 1.5 parts of glycine, 0.5 to 1 part of methionine, 10 to 20 parts of starch, 5 to 10 parts of maltodextrin, 5 to 10 parts of monosodium glutamate, 2 to 5 parts of salt, 2 to 5 parts of fermented blank bean essence, and 0.05 to 0.2 parts of 2,3,5,6-tetramethylpyrazine. The fermented blank bean beef powder essence provided by the invention is sandy beige powdery essence; fermented blank bean beef is pure in flavor, tastes delicious, is long in aftertaste, pure in taste and long in fragrance, does not taste bitter, and is true and natural in fragrance; the bitterness generated by drying original fermented blank bean beef powder is eliminated, and the defect that the taste is not natural and mellow enough due to adoption of fermented blank bean essence is overcome.

The invention relates to tobacco essence and a production method thereof, in particular to natural strawberry essence and a preparation method thereof. The tobacco essence is prepared by mixing the following raw materials by weight percent: 10-15% of strawberry concentrate, 0.1-0.3% of acetic acid, 0.5-1.5% of leaf alcohol, 0.01-0.03% of acetaldehyde, 0.1-0.3% of hexanoic acid, 0.1-0.5% of ethyl maltol, 0.8-1.2% of methyl cinnamate, 0.03-0.07% of methyl dihydrojasmonate, 0.1-0.4% of deoxy linalool, 0.1-0.5% of gamma-decalactone, 0.3-0.5% of gamma-octalactone, 0.2-0.4% of delta-dodecalactone and the balance of propylene glycol. The natural strawberry essence has stronger natural sense, is purer, has real fragrance and can improve the cigarette fragrance, reduce irritation, mellow the smoke and ensure sweet aftertaste in the oral cavity after being added to the cigarettes.

The invention belongs to the field of food additives, namely essences, and discloses a brown sugar essence as well as a preparation method and application thereof. The brown sugar essence consists of the following components in percentage by weight: 2-3% of ethyl maltol, 1-2% of methyl cyclopentenolone, 1-2% of vanillin, 0.1-0.2% of tetradecanoic acid, 0.2-0.4% of sugar lactone, 0.1-0.2% of damascenone, 0.02-0.04% of isovaleraldehyde, 0.01-0.02% of ethyl butyrate, 0.1-0.2% of 5-methylfurfural, 0.1-0.2% of acetyl methyl carbinol, 0.1-0.2% of capric acid, 0.1-0.2% of octanoic acid, 0.02-0.04% of phenethyl alcohol and 0.01-0.02% of 2-acetylthiazole. The prepared brown sugar essence disclosed by the invention has lasting, realistic and natural fragrance which is similar to the fragrance of natural brown sugar.

The invention relates to a preparation method of a katsura tree leaf cigarette flavor. The preparation method comprises the following steps of: airing katsura tree leaves and grinding into raw material powder; putting the raw material powder into an extracting tank and adding into an ethanol aqueous solution to obtain an ethanol mixed liquor; heating the ethanol mixed liquor for 1-4 hours to boiling state and coarsely filtering to obtain a coarsely-filtered liquid; concentrating the coarsely-filtered liquid under reduced pressure till ethanol smell is eliminated and filtering with a film to obtain film filtrate; adding honey and mature vinegar into the film filtrate to obtain a mature vinegar mixed liquor; fermenting the mature vinegar mixed liquor to obtain a zymotic fluid; concentratingthe zymotic fluid under reduced pressure till the relative density is 1.01-1.15 g/cm<3>, and adding a 95 percent ethanol solution to obtain a 95 percent ethanol mixture; performing film separation treatment on the 95 percent ethanol solution to obtain fine filtrate; and concentrating the fine filtrate under reduced pressure till the relative density is 1.05-1.32 g/cm<3>, and adding propylene glycol for mixing uniformly. The flavor has vivid fragrance, and has the effects of promoting cigarette fragrance, increasing the sweetness degree, reducing irritation and enhancing throat comfort.

The invention discloses a preparation method for tobacco coptis chinensis extract. The preparation method comprises the following steps of: parching and crushing selected coptis chinensis, and filtering the parched and crushed coptis chinensis with a screen; adding an ethanol aqueous solution, weight of which is 4-12 times that of corresponding coptis chinensis, into the coptis chinensis to carry out reflux extraction, and separating the solution after the extraction is ended, thereby obtaining an extracting solution a and residues b; carrying out reflux extraction after adding the ethanol aqueous solution, weight of which is 4-12 times that of corresponding residues, into residues b, and separating the solution after the extraction is ended, thereby obtaining an extracting solution c and residues d; mixing the extracting solution a with the extracting solution c to obtain a mixed solution, and firstly carrying out rough filtration on the mixed solution by use of the screen; carrying out separation treatment on obtained coptis chinensis rough filtrate by use of a ceramic membrane; then, carrying out concentration treatment on the obtained coptis chinensis rough filtrate; and finally, separating and purifying the coptis chinensis rough filtrate by utilizing a molecular distillation technology, wherein obtained light molecular components are tobacco coptis chinensis extract. The preparation method has the advantages that: the prepared tobacco coptis chinensis extract is vivid in fragrance, and is sprayed on cut tobaccos to prepare cigarettes, so that the fragrance amount and the smoke concentration can be increased, the mouthfeel is improved, salivation is promoted and aftertaste is sweet.

The present invention provides a formulated-type shii-take essence which consists of methyl cyclopentenolone, ethyl maltol, 2-acetyl pyrazine, acetic acid, 3-hydroxy-2-butanone, isovaleric aldehyde, isoamyl acetate, tetrahydrothiophene-3-one, 1-octen-3-ol, 2,4-heptadienal, 2-ethyl-3-methyl pyrazine, 2-acetyl thiazole, caprylic acid, 5,6,7,8-tetrahydroquinoxaline, 1,6-hexanedithiol, 4-methyl-5-thiazolylethyl acetate, gamma-decalactone, dimethyl sulfide, 2-methyl-3-furanethiol, and glyceryl triacetate. The prevent invention also provides a preparation method for the formulated-type shii-take essence. The formulated-type shii-take essence is high in simulation degree, mellow and delicate in aroma, good in application effect, and economical and affordable in price.

The invention discloses spicy compound-flavor pasty essence and a preparation method thereof. The spicy compound-flavor pasty essence is prepared from the following components in parts by weight: 10-20 parts of enzymolysis pork paste, 2-5 parts of pig bone oil, 2-6 parts of glucose, 25-30 parts of Haitian soybean sauce, 7-13 parts of Haitian dark soybean sauce, 1-4 parts of white granulated sugar, 0.5-2 parts of L-cysteine, 0.1-0.5 part of VB1, 0.5-2 parts of glycine, 0.1-0.5 part of alanine, 0.1-0.5 part of methionine, 12-16 parts of vegetable hydrated protein, 3-8 parts of yeast extract, 1-2 parts of anise powder, 0.2-0.8 part of cumin powder, 1-2 parts of cinnamomi cortex pulveratus, 0.2-0.8 part of tsaoko cardamon powder, 0.2-0.8 part of licorice powder, 0.2-0.8 part of ground cloves powder, 0.2-0.8 part of white pepper powder, 0.2-0.8 part of sand ginger powder, 0.2-0.8 part of Radix angelicae dahurioae powder, 1-2 parts of myrcia powder, 1-2 parts of fresh ginger powder, 0.2-0.8 part of myristica fragrans powder, 1-4 parts of modified starch, and 2-8 parts of water.

The present invention discloses a yogurt flavored food additive and a preparation method and an application thereof. By adding anhydrous butter hydrolysates, the yogurt flavored food additive is more full-bodied and delicate in aroma. By adding the food additive in the food production process, the obtained product has a lifelike and natural yogurt aroma, and the mouthfeel is excellent. The additive contains zero trans fatty acids and at the same time can meet the dual demands of people for delicious taste and health.