92results about How to "Realistic aroma" patented technology

The invention provides a chicken bone protein zymolyte and a chicken essence substrate prepared by the chicken bone protein zymolyte, belonging to the technical field of poultry processing. The invention solves the problems of high cost for producing a chicken essence substrate, limited raw material sources, unavailable effective utilization generally by discarding leftovers, such as chicken bone, and the like, and the like in the prior art. In the invention, a novel chicken essence substrate is developed by adopting the cheap leftovers, namely chicken bone as a raw material and utilizing a biological enzymolysis technology and a hot reaction spice research technology; the chicken essence substrate is prepared by the following steps of: adopting the chicken bone zymolyte obtained after the chicken bone is subjected to double enzymolysis by pancreatic enzyme and Flavourzyme composite flavor protease as a main material, mixing the main material with hydrolyzed vegetable protein (HVP), a yeast extract, glucose, xylose, thiamine, chicken oil and propylene glycol according to a certain proportion; and carrying out Maillard reaction in a high-pressure reactor to prepare the chicken essence substrate with vivid chicken fragrance. The chicken essence substrate has vivid chicken fragrance, rich and strong chicken fragrance and long aftertaste.

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 invention relates to the technology in the field of food and beverage processing, in particular to preparation of an egg and milk essence substrate by using a dual enzymatic method in cooperation with the mailard reaction; and the prepared egg and milk essence substrate can be widely applied to various food industries. The method comprises the following steps of: hydrolyzing natural cream by using lipase and subjecting dried egg yolk to enzymolysis by using protease; mixing a hydrolysis product and an enzymolysis product based on a certain ratio, homogenizing by a homogenizer, and obtain a homogenous emulsification system by using the monoglyceride and lecithin in a mixture per se as emulsifiers; then adding reducing sugar-xylose and amino acid-methionine for producing the egg characteristic flavor, mixing to reach a uniform state, directly heating to 105-110 DEG C, reacting for 1-3 hours; and performing the mailard reaction and enzyme deactivation at the same time. A final product has the flavor mixture of free fatty acid, lactone, methyl ketone, alcohol, aldehyde, black-like essence with antioxidant activity and the like, wherein the free fatty acid is obtained through hydrolyzing the fat, the lactone, methyl ketone, alcohol and aldehyde are obtained through heating the fat, and the black-like essence is generated by the mailard reaction; and thus, the product has an intense egg and milk flavor.

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 hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.

The invention discloses a preparation method for heat resisting milk essence and application of an obtained product. The preparation method comprises the following steps of: selecting relevant materials and solvent to prepare a milk essence; applying the milk essence to bakery food to obtain the bakery food with the milk essence; judging the fragrance difference of the essence before and after baking through senses, and whether attractive fragrance and comfortable mouth-feel are formed in the baked food to sum up the thermal endurance of the essence; and determining the final formula of the heat resisting milk essence. The operation process is simple, the cost is low and the efficiency is high, thus the heat resisting milk essence is suitable for large-scale production by the enterprise.

The invention provides a cigarette apple extract preparation method. The method comprises steps of: mechanically crushing apples, soaking the crushed apples with water to extract, thus obtaining apple pomace and apple juice; then respectively extracting the apple pomace and the apple juice; mixing an apple extracting liquid, and then adding lactic acid, liquid fructose and propylene glycol to prepare the cigarette apple extract. The cigarette apple extract is prepared by utilizing the apples, and the apples are crushed to form the apple pomace and the apple juice to be treated, so that the apples are fully utilized, the utilization rate of the apples is improved, and the method is efficient and energy-saving. Moreover, the method does not relate to toxic organic solvents, and the safety of products is improved. In addition, the cigarette apple extract prepared by the method has realistic aroma, a good cigarette application effect and strong practicability.

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 a method for preparing a natural milk essence. The preparation method is characterized by comprises the following steps: 1, mixing butter with whey powder according to the mass percentage of 5:1 to 11:1; 2, adding 95% ethanol, stirring and dissolving, wherein the adding amount of the ethanol conforms to the requirement of just dissolving the butter and the whey powder; 3, sterilizing for 5min at the temperature of 85 DEG C, cooling to 40 DEG C to 60 DEG C; 4 and adding butter lipase, wherein the added lipase is 0.2 to 0.4% of the mass of the butter, and carrying out a reaction for 3h to 5h at the temperature of 40 DEG C to 60 DEG C with pH (potential of hydrogen) of 6 to 8 so as to obtain a hydrolysate; 5, adding a reactant to the hydrolysate, emulsifying by using an emulsifying stirrer and carrying out a Maillard reaction for 90min under the condition of 85 DEG C; and finally, obtaining a finished product. The milk essence prepared by the method has a natural, delicate and realistic flavor, so that the internal quality of a flavored product is enhanced and improved obviously. Therefore, the flavored product has a natural milk flavor.

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 preparation method of a meat-flavor essence. The method comprises the following steps: in a reactive kettle, successively adding a sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed plant protein, enzyme-dispersed animal protein and yeast extract for maillard reaction to obtain a reaction essence base; with salad oil as the solvent, successively adding zanthoxylum oil, anise oil, cinnamon oil, geranium oil and ginger oil to obtain spicy essence base; with trimethylene glycol as the solvent, successively adding 4-methyl-4-sulfydryl-2-pentanone, 4-methyl-5-ethoxyl thiazole, 2-acetylpyrazine, ethyl maltol and vanillin to obtain a meat-flavor essence base; taking the reaction essence base, the spicy essence base and the meat-flavor essence, and adding table salt, monosodium glutamate, white granulated sugar and a thickening agent, uniformly mixing, and using a homogenizer and a colloid mill to prepare a pasty essence; and stirring the prepared pasty essence under the constant temperature of 50-100 DEG C for 10-60min to obtain the finished product. The essence is more plump in flavor and more natural, and has more cooking sensation.

The invention discloses preparation and adding methods of an additive capable of reducing HCN and CO content of cigarettes. The additive for cigarette is prepared by a stage extraction or direct water extraction method, wherein thamnolia vermicularis asahina serves as a raw material. The adding method comprises the following steps of: fully stirring and uniformly dissolving one or more of the prepared first additive, the prepared second additive and the prepared third additive in 95 percent ethanol of which the weight is 5 to 20 times that of the additive; freezing the mixture for 5 to 15 hours at the temperature of between -5 and -20 DEG C; taking out and suction-filtering the mixture to obtain a filtrate; taking the filtrate of which the weight is 0.01 to 0.05 percent of that of tobaccoshreds, and adding the 95 percent ethanol until the total weight of the ethanol and the filtrate is 2 percent of the weight of the tobacco shreds; uniformly mixing the ethanol and the filtrate; uniformly spraying the mixture onto the tobacco shreds; and balancing the tobacco shreds for 48 hours under the conditions that the temperature is 22 DEG C and the humidity is 60 percent. An active ingredient is extracted from the thamnolia vermicularis asahina with excellent effects and serves as the additive. The additive is applied to the production of cigarettes to reduce the content of harmful components, namely HCN and CO, of the cigarettes.

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 relates to a preparation method of a Moslem mutton flavor base material. The preparation method is characterized by comprising the following steps that (1) hydrolytic liquid of a protein mixture is prepared through enzymolysis; (2) the obtained hydrolytic liquid is concentrated; (3) mutton fat is oxidized to obtain mutton fat oxides; (4) the concentrated hydrolytic liquid obtained in the second step and the mutton fat oxides obtained in the third step are mixed to be subjected to Maillard reaction, and the Moslem mutton flavor base material is obtained. The invention provides the Moslem mutton flavor base material prepared by using soybean isolate protein as a basic raw material, and the Moslem mutton flavor base material has the characteristics that the mutton flavor fragrance is nature, pure and rich, the taste is delicious, the flavor is unique, the mouthfeel is mellow, and the aftertaste is long. Through a secondary enzyme adding method, the utilization rate of the soybean isolate protein is obviously improved, the high-valued utilization of the mutton fat is also realized, waste materials are changed into valuables, and the significance for improving the processing benefits of mutton industry in China and maintaining and promoting the sustainable development is realized.

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 discloses a matcha essence which consists of the following components in percentage by weight according to note classification: 23%-31% of tea note, 15%-23% of green note, 22%-28% of sweet note, 18%-24% of acid note, 7%-11% of flower note and 0.03%-0.05% of animal note. The invention further provides a preparation method for the matcha essence. The preparation method comprises the following steps: adding dihydroactinidiolide, vanillin, ethyl maltol, dodecoic acid and myristic acid in an enclosed space, then adding part of a solvent, heating to dissolve, and uniformly mixing; adding the rest perfume materials and the rest solvent into the uniformly stirred and mixed cooling mixture I according to the formula, uniformly stirring and mixing, and placing the completely dissolved mixture II at the room temperature for aging so as to obtain the matcha essence. The matcha essence is real in aroma, good in aroma retaining effect, stable and rich in aroma quality, strong in characteristic feature and convenient for raw material source, and can be used for perfuming daily-use articles of daily chemicals and the like.

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.

A method for making a liquid cigarette belongs to the technical field of cigarette remodeling, and more specifically relates to a method for making a liquid cigarette. The invention provides a method for making a liquid cigarette which is anonymous, smokeless, and pollution-free, and whose aroma is very close to that of existing rolled cigarettes. The production steps of the present invention are as follows: 1. Carry out moistening and feeding treatment to the tobacco leaves, the temperature is 30-60°C, and the moisture content is 20-40°C; 30-60°C, moisture content 20-40°C; 3. Tobacco leaves, tobacco stems and pulp are blended in a ratio of 6:3:1, and after blending, the tobacco leaves, tobacco stems, and pulp are puffed and flavored online; 4. Combustion and condensation absorption recovery of the mixture; 5. Liquefaction treatment of the recovered flue gas with propylene glycol, ethanol and deionized water, and flavor setting and insurance treatment of the treated tobacco leaves.

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 provides a preparation method for essential oil of fresh wintersweet flowers. The preparation method for the essential oil of the fresh wintersweet flowers comprises the following steps: pretreatment, extraction, separation and molecular distillation. Oil and water separated wintersweet flower extracts are sent to molecular distillation equipment for molecular distillation, the column temperature of a distillation column is controlled to be 100 to 110 DEG C, and the distillation pressure is controlled at 1 to 3Pa, thus the essential oil of the wintersweet flowers is controlled. According to the invention, the fresh wintersweet flowers are extracted by utilizing a supercritical CO2 extraction technology, and then separated through an oil-water separator, and distilled to obtain the essential oil of the wintersweet flowers, so that the problems of seriously damaged effective components and the like in the traditional flower-fragrance essential oil extraction process are solved and the loss of volatile components in the fresh flower pretreatment drying process is reduced by adopting a fresh flower extraction method; furthermore, the prepared essential oil is more realistic in aroma.

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 radish and sirloin essence and a preparation method thereof. The radish and sirloin essence is prepared from following raw materials: a radish and sirloin flavor heat reactant, table salt, white granulated sugar, sodium glutamate, hydrolyzed vegetable protein, acetylated distarch adipate and a sirloin meat aroma base, wherein the radish and sirloin flavor heat reactant is prepared from following components: beef zymolyte, animal fat, ox bone clear soup, light soy sauce, a yeast extract, amino acid, glucose, xylose, smashed red onion, smashed ginger, cinnamon powder, star aniseed powder, glycerol monostearate and water; the beef zymolyte is prepared from following components: beef, alkaline hydrolyzed protease, flavor protease, water and table salt. According to the radish and sirloin essence, under the precondition of not adding radishes, the aroma of the prepared radish and sirloin essence is natural and vivid, is mellow and rich and has a lasting aroma; the preparation method is simple in process and easy to operate.

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 invention relates to a method for synthesizing edible flavor lenthionine. The method comprises the following steps of: performing a thio-reaction between sodium tetrathiocarbonate and methylene diiodide in absolute ethyl alcohol, extracting by using carbon tetrachloride, drying and distilling to obtain the finished product. The lenthionine (also called as 1,2,3,4,5,6- pentathiacycloheptane) is widely applied to sauce products, meat products, convenience food and flavoring broth series; the fragrance is pure, real, strong and mellow; the lenthionine has full meat taste and good taste, can cover unpleasant smell and can resist high temperature; and the lenthionine is an ideal selection for canned mushrooms, mushroom sauces, convenience food and flavorings and has broad market prospects.

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.