30results about How to "Rich and full aroma" patented technology

The invention discloses a preparation method of a material with tobacco fragrance. The preparation method is characterized by sequentially comprising the following steps: 1, drying and pulverizing tobacco raw materials, then conducting extraction through an ethanol solution, conducting solid-liquid separation, then conducting decompression condensation on filter liquor, and obtaining tobacco extract A; adding a bio-enzyme preparation to obtained filter residues for conducting enzymatic hydrolysis, conducting solid-liquid separation, then conducting decompression condensation on filter liquor, and obtaining tobacco extract B; mixing the exact B, amino compounds and polyalcohol, conducting heating, making the mixture react, and obtaining a tobacco reagent C; 4, mixing the tobacco exact A and the tobacco reagent C in a certain proportion, and obtaining the material with tobacco fragrance. The preparation method of the material with tobacco fragrance is applicable to different varieties of tobacco products, and real, abundant and rich original tobacco fragrance can be supplied to the tobacco products.

The invention provides a method for preparing tobacco flavor with caprylic capric triglyceride and application of the tobacco flavor to cigarette bead blasting. The preparing method mainly includes the following steps that (1) natural plant raw materials are dried, smashed and sieved to be prepared into solid powder; (2) natural plant solid powder, the caprylic capric triglyceride and a vitamin Eare subjected to heating reflux extraction, rough filtration is carried out with gauze, then filtering is carried out with a microfiltration membrane, impurities and a small quantity of un-dissolved substances are removed, and the tobacco flavor is obtained. The method is simple in technology, easy to control and low in raw material cost; a prepared flavor product has the natural, pure and harmonious fragrance characteristics, the natural feeling is high, the product quality is stable, the tobacco flavor serves as an oil-solubility content and can be directly applied to a cigarette bead blasting core material, the online forming effect of bead blasting is stable, and meanwhile the tobacco flavor has the effect of removing the content of free radicals in cigarette mainstream smoke in the cigarette burning smoking process.

The invention provides electronic cigarette tar which comprises the following components by mass percentage: 90-99% of atomized liquid and 1-10% of coca cola essence, wherein the coca cola essence comprises the following components in parts by weight: 0.1-2 parts of alpha pinene, 0.1-2 parts of beta pinene, 1-30 parts of limonene, 1-10 parts of sweet orange oil, 1-20 parts of lemon oil, 0.1-0.5 parts of myrcene, 0.1-2 parts of cinnamic aldehyde, 0.1-5 parts of cinnamon oil, 0.1-10 parts of citral, 0.1-5 parts of geranial, 1-10 parts of geranyl acetate, 0.1-5 parts of sinensal, 1-10 parts of citronellol, 1-10 parts of geranyl propionate, 0.1-5 parts of eugenol allylguajacol, 0.1-2 parts of ethyl maltol, 0.1-3 parts of furanone, 0.1-5 parts of raspberry ketone, 1-25 parts of cinnamyl alcohol, 1-10 parts of cinnamyl acetate, 1-15 parts of vanillin, 1-15 parts of ethyl vanillin and 0.1-2 parts of coffee extract. The electronic cigarette tar with a coca cola taste is rich and plump in fragrance, and can achieve an effect similar to a pleasant feeling brought by drinking coca cola. The invention further provides a preparation method of the electronic cigarette tar. The method is simple and easy to operate, and is suitable for industrial production.

The invention discloses an economical, portable and efficient grading method for maturity of fresh tobacco leaves of flue-cured tobaccos. The grading method comprises the following steps: evaluating to-be-tested tobacco leaves, wherein the evaluation content comprises visual inspection on botanical characters of the tobacco leaves, and detection on the content of chlorophyll a and carotenoid of the tobacco leaves, if the evaluation result reaches the corresponding index, judging into corresponding maturity grade; and picking up the tobacco leaves of which the maturity grade accords with the requirements according to the individual requirements. According to the method, by combination of the content detection on the chlorophyll a and carotenoid in the tobacco leaves and the visual inspection of the appearance characteristics of the tobacco leaves, a characteristic grading index is provided for the flue-cured tobacco varieties with faint scent tobacco leaf in three southwest tobacco-growing areas of K326, honghua dajinyuan (Chinese character) and Yunnan tobacco 87; grading of the maturity of fresh tobacco leaves is carried out by adopting the method; supply of reasonable choice for scientifically harvesting the ripen tobacco leaves with different varieties and full play of genetic potential of variety and quality are facilitated; the aromatic style of the fainted scent tobacco leaves is strengthened; the smoking quality of the tobacco leaves is improved; and the grading method is especially suitable for popularization and application in the fainted scent tobacco leaf planting areas in the southwest tobacco-growing areas.

The invention provides fresh-scent cigarette paper and a preparation method thereof. According to the fresh-scent cigarette paper, 1wt%-15wt% of a fresh-scent microcapsule is added into paper pulp and mixed with the paper pulp, stuffing is added into the mixture, and then the cigarette paper is prepared; the core material of the fresh-scent microcapsule is leaf alcohol, and the wall material is a Maillard reactant; the Maillard reactant is obtained by dissolving alanine, serine, xylose and glucose in water and propylene glycol, adding VC and NaOH, sending the mixture into a reaction kettle after stirring the mixture evenly, regulating pH and controlling the temperature for reaction for 120 minutes. By the adoption of the fresh-scent cigarette paper, the amount of fresh scent of smoke is effectively increased, the fresh scent is full and abundant, the smoke is better in harmony, and the smoking quality of cigarettes is improved.

The invention relates to a preparation method for cumin essential oil with a cooked flavor. The preparation method comprises the following steps of weighing 100 parts by mass of the cuminl adding 5-20 parts of ethanol with a volume concentration of 60-100%; mixing the cumin and ethanol uniformly; sealing; immersing in wine for 4-24 hours at a room temperature, and thus a prepared raw material is obtained; heating the prepared raw material to a temperature of 120-170 DEG C; frying for 10 min-20 min; cooling to a room temperature to obtain a fried raw material; smashing the fried raw material; and extracting with a supercritical carbon dioxide device, thereby obtaining the cumin essential oil with the cooked flavor. The preparation method combines a Chinese herbal medicine processing technology and a supercritical fluid extraction technology. Firstly, cumin particles are immersed in the wine; then cumin particles are fried, so that a unique cooled flavor is produced, and requirements of food industry for different flavors can be met; and finally, the supercritical carbon dioxide extraction technology allows flavor substances of the cumin to be retained to the largest degree and is environment-friendly without pollution. Flavor substance content of a prepared product is high; and fragrance is thick and plump and can last for a long time. The preparation method is more suitable for industrial production and is convenient for use in the food industry.

The invention relates to a wine regulator for regulating color, smell and taste of wine. The wine regulator is characterized by being made from the following raw materials by weight: 0.08-1 part of carbonyl compound, 1-3 parts of organic alcohol and 0.5-3 parts of xylitol; wherein, the organic alcohol comprises isoamyl alcohol, isobutyl alcohol, glycerol, 2,3-butylene glycol; the carbonyl compound comprises acetaldehyde, acetal, diacetyl and acetoin. The wine regulator for regulating the color, smell and taste of the wine is nontoxic and harmless, and has ecological environmental protection function, and health care function on human body. The wine regulator can be eaten frequently to achieve the functions of regulating blood sugar level, protecting liver, preventing dental caries, inhibiting infection of lung, regulating internal secretion and the like. The wine regulator can be used together with other additives and has good synergetic action.

The invention provides low-salt strong-fragrance pork essence and a preparation method thereof, particularly the preparation method of the low-salt strong-fragrance pork essence. The preparation method comprises the following steps:1) performing enzymolysis: adopting a manner that cooking is combined with enzymolysis, wherein the content of protein and the content of free amino acid are high; 2) adding white sugar, gourmet powder, enzymolysis vegetable protein, lard, dextrose monohydrate, spice powder and a Maillard reaction augmentor for performing a reaction; 3) adding water, table salt, modified starch, CMC and pork fragrant base for performing emulsification, and performing filtration and encapsulation, wherein the Maillard reaction augmentor comprises L-cysteine salt, ribose, L-proline, DL-methionine, xylose and L-glycine. The salinity content of the low-salt strong-fragrance pork essence prepared by the preparation method disclosed by the invention is lower than 8%, effective components and active components of fragrance are effectively embedded, the low-salt strong-fragrance pork essence is not liable to deteriorate, and the fragrance is rich.

The invention discloses a preparation method of high-aroma Qianliang tea (a kind of black tea) and a product thereof, and relates to processing methods of high-aroma compressed tea and products thereof. The preparation method of the high-aroma Qianliang tea comprises the following steps of aging raw materials, namely piling picked crude black tea in an aging warehouse for 1-2 hours with the air humidity controlled at 45-70% and the temperature controlled at 30 DEG C or below so as to carry out aging; increasing aroma of the aged materials, namely increasing aroma of the aged black tea by usingaroma increasing equipment until overflowing tea aroma is produced, and performing steaming so as to carry out softening; carrying out basket-loading and treading; and carrying out air-drying. Tea columns prepared according to the preparation method has natural tea fragrance of flowers and fruits. Being sliced, the tea has overflowing aroma which is richer and fuller compared with tea on which treading is not performed; moreover, the aroma is durable, and is not reduced after storage for many years. The high-aroma Qianliang tea is mellow and soft in taste, as well as long-lasting in sweetnessand after-taste, and thus, the problem of traditional Qianliang tea, namely sole aged aroma without tea fragrance of flowers and fruits is solved; moreover, the high-aroma Qianliang tea can be directly marketed without carrying out storing so that new concept of black tea consumption, namely requirements for safe, green and fresh black tea, is adapted. In addition, quality risk of long-term storage is avoided, and capital turnover of enterprises is accelerated so that economic benefits of the enterprises are increased.

The present invention discloses a natural meat flavor prepared from a porcine bone, characterized by comprising the following ingredients in parts by weight: 400-500 parts of porcine bone, 8-12 parts of glucose, 4-8 parts of cysteine, 4-6 parts of thiamine, 3-7 parts of xylose, 10-15 parts of glycine, and 5-9 parts of soy protein hydrolysate. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase the bone brittleness which facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bone to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. With enzyme, the bone soup is hydrolyzed into the hydrolysates abundant with free amino acids and low molecular weight polypeptides, to facilitate the Maillard reaction; the glycine added to the hydrolysates can improve the meat aroma, and make the aroma stronger and fuller; the addition of the soy protein hydrolysate leads to the increase in the meat aroma of the meat flavor, reduction in the addition of the porcine bone extracts and reduction in the preparation cost.

The invention discloses broiled cuttlefish essence and a preparation method thereof. The preparation method comprises the following steps: adding water and cane sugar to cuttlefish skin, homogenating and sterilizing, introducing aspergillus oryzae for fermentation, and filtering to obtain a cuttlefish fermentation liquid; adding mixed amino acids, yeast powder, thiamine and a solvent into the cuttlefish fermentation liquid, and performing thermal reaction to obtain broiled cuttlefish reactant; adding salt, gourmet powder, I+G, cuttlefish essence and modified starch into the broiled cuttlefish reactant, mixing to be uniform, and treating in a colloid mill, thereby obtaining the ointment broiled cuttlefish essence. As the natural cuttlefish skin is adopted as a raw material, the essence which is prepared by using a microorganism catalysis function and a thermal reaction technique and has the broiled cuttlefish flavor is rich and harmonious in fragrance, real and mellow in taste, and low in cost and has a large application market.

The invention discloses a coffee concentrated solution and a preparation method thereof, wherein the coffee concentrated solution is prepared by taking green coffee bean powder, adding water for extraction, performing filtration, collecting a filtrate and a filter residue, separating fragrance of the filtrate, stacking an enzyme solution on the filter residue, baking to prepare baked coffee grounds, adding water in the baked coffee grounds for extraction, performing filtration, collecting a filtrate, separating fragrance of the filtrate, using ceramic membrane to filter a trapped fluid, concentrating until Brix is 30-60%, obtaining coffee pulp, and mixing the fragrance parts of the two stages with the coffee pulp to prepare the coffee concentrated solution with the Brix up to 20-50%. The loss of the flavor of the coffee concentrated solution is low, the coffee concentrated solution is mellow and has no warmed-over flavor, scorched flavor or astringent flavor, the fragrance is real, and the quality is high.

The invention provides an electronic cigarette liquid with waxberry bouquet and a preparation method and application thereof. When being smoked, an electronic cigarette has clean, sweet and elegant waxberry fruity flavor and mellow taste of wine and other aromas, is cool, fragrant and sweet in flavor, has flue-cured tobacco fragrance, is abundant and full in fragrance, and can meet physiological needs of customers. The electronic cigarette liquid is prepared from, by weight, 2-6 parts of waxberry wine, 10-12 parts of bouquet base, 66-70 parts of propylene glycol, 14-16 parts of glycerinum and2-4 parts of tobacco leaf concrete, wherein the bouquet base comprises ethyl acetate, ethyl propionate, ethyl butyrate, ethyl isovalerate, ethyl caproate, ethyl oenanthate, furanone, furfural and ethyl lactate. The prepared electronic cigarette liquid has the characteristic flavor of the waxberry wine, is clean, sweet and elegant in taste, has fruity flavor, mellow taste of wine and other aromas,is cool, fragrant and sweet in flavor, has flue-cured tobacco fragrance, and is abundant and full in fragrance.

The invention discloses a roxburgh rose fruit juice flavor regulating and controlling method. The roxburgh rose fruit juice flavor regulating and controlling method comprises the following steps: (a)juicing roxburgh rose pulp after impurity removal, and executing filtering to obtain raw juice for later use; (b) adding black tea leaves into the raw juice, executing even stirring and leaching, thenexecuting filtering after leaching, and taking the filtrate for later use; (c) adding sodium glutamate and sodium chloride into the filtrate, and evenly stirring them to obtain roxburgh rose fruit juice. According to the roxburgh rose fruit juice flavor regulating and controlling method, the sensory quality of the roxburgh rose juice can be improved, and meanwhile, the nutritional components of original roxburgh rose juice can be maintained.

The invention discloses a chocolate type edible essence containing a cocoa extract. The chocolate type edible essence comprises isovaleraldehyde, 2,3,5-collidine, 2-acetylthiazole, ethyl maltol, sulfurol, vanillin, ethyl vanillin, the cocoa extract, caramel, acetic acid and propylene glycol. The formula and the ratio are optimized, and the cocoa extract and other components are added, so that thetemperature resistance of the chocolate essence is improved, the retention time of the chocolate essence is long, and the chocolate essence is full and strong in fragrance.

The invention discloses a fermented bean curd flavored peanut. The fermented bean curd flavored peanut is prepared from the following components in percentage by mass: 10 to 12 percent of fermented bean curd, 8 percent of salt, 5 percent of crushed garlic, 3 percent of five spice powder and the balance of peanut, wherein the five spice powder is prepared from black pepper, aniseed, fennel, bay leaves and sand ginger. The preparation method comprises the following steps: soaking the peanut, the fermented bean curd, the salt, the crushed garlic, the black pepper, the aniseed, the fennel, the bay leaves and the sand ginger in water being tasty, then drying in air, and frying until the water content of the peanut is below 3 percent, thus obtaining a target product. The fermented bean curd flavored peanut disclosed by the invention has the advantages of abundant nutrition, efficacy of appetizing and digesting, unique flavor and mouthfeel, full and persistent flavor, lasting taste, no chemical additive, greenness and environmental protection; the preparation method is simple.

The invention provides a tobacco grape wine new type tobacco product. The product uses tobacco, grapes, sugar and the like as the material. Active dry yeast, beta-glucosaccharase and cellulase are mixed with the material for fermentation to prepare tobacco grape fermented wine. Soxhlet extraction is conducted to the other part of the material to extract soluble components in the tobacco and glucose. Two parts are remixed. Oak chips are added in the mixture for soaking and aging to prepare the tobacco grape wine new type tobacco product. The tobacco grape wine new type tobacco product and the preparation method thereof can keep the functional components of the tobacco and grape, has the unique fragrance of tobacco, the mellowness and tenderness of the grape wine, the sweet and sour mouthfeel and saturated and rich fragrance. The product can neutralize the strong sense of nicotine. The product does not stimulate the throat, overcomes the shortcomings that the direct use of tobacco powder is strong in stimulation, dense in bitterness taste, and intense in hot taste. The user can enjoy the satisfaction and delight brought by smoke-free tobacco. The color is clear purple. The nutrition is rich. The product can be directly orally served, is green and environmentally friendly, and can bring a feeling of novelty and beauty to consumers.

The invention relates to a method for preparing a milk-flavor base material through a butter enzymolysis product and relates to the milk-flavor base material prepared through the method. The milk-flavor base material is prepared through market-available lipase and protease. Raw materials are easy to obtain. The milk-flavor base material is high in hydrolysis degree, is stable and is suitable for industrially large-scale production. Compared with the butter enzymolysis product, the milk-flavor base material prepared through the method is significantly improved in fragrance intensity and is significantly improved in flavor. The milk-flavor base material is free of a common acidic odor in the butter enzymolysis product, is mellow and thick in fragrance and has a strong aftertaste. The milk-flavor base material has wide applications, not only can be applied in preparation of milk-fragrance essences but also can be directly applied in baked foods, cold drinks and the like. The milk-flavor base material has a quite wide market prospect.

The invention discloses broiled cuttlefish essence and a preparation method thereof. The preparation method comprises the following steps: adding water and cane sugar to cuttlefish skin, homogenating and sterilizing, introducing aspergillus oryzae for fermentation, and filtering to obtain a cuttlefish fermentation liquid; adding mixed amino acids, yeast powder, thiamine and a solvent into the cuttlefish fermentation liquid, and performing thermal reaction to obtain broiled cuttlefish reactant; adding salt, gourmet powder, I+G, cuttlefish essence and modified starch into the broiled cuttlefish reactant, mixing to be uniform, and treating in a colloid mill, thereby obtaining the ointment broiled cuttlefish essence. As the natural cuttlefish skin is adopted as a raw material, the essence which is prepared by using a microorganism catalysis function and a thermal reaction technique and has the broiled cuttlefish flavor is rich and harmonious in fragrance, real and mellow in taste, and low in cost and has a large application market.

The invention provides a low-temperature Chinese prickly ash smashing system which comprises a suction trough, a whole Chinese prickly ash cabin, a quantitative feeder, a smasher, a Chinese prickly ash powder cabin and a cyclone separator. The suction trough, the whole Chinese prickly ash cabin, the quantitative feeder, the smasher, the Chinese prickly ash powder cabin and the cyclone separator are sequentially connected through pipelines. An electromagnetic valve and a suction fan are further arranged between the whole Chinese prickly ash cabin and the suction trough. The low-temperature pepper smashing system further comprises a cooler which comprises a cold air outlet connected with the suction fan and a hot air inlet connected with the cyclone separator through an induced draft fan, and the whole system is sealed. According to the system, circulating cooling air is used for cooling devices and materials continuously, the whole Chinese prickly ash smashing process is conducted in a low-temperature sealed environment, Chinese prickly ash is smashed completely, and loss of the spicy degree is lowered as much as possible. The cooler is used for cooling and recovering essential oil taken out by cold air, the essential oil can be directly taken back into smashed Chinese prickly ash powder, the aroma of Chinese prickly ash is richer, and the additional value of products is increased.

The invention relates to a lactic acid refining extraction process and application thereof, and belongs to the technical field of tobacco. The lactic acid refining extraction process comprises the following steps: S1, mixing lactic acid and water according to a certain mass ratio, adding the mixture into a rotary evaporator, carrying out rotary evaporation under the conditions that the first temperature is 75-85 DEG C and the first pressure is 215-225 mbar, and collecting a first rotary evaporation substance; and S2, after the rotary evaporation is completed, continuously carrying out rotary evaporation under the conditions that the second temperature is 90-105 DEG C and the second pressure is 15-25 mbar, and collecting a second rotary evaporation substance which is the refined lactic acid. The lactic acid refining extraction process is easy to operate, lactic acid with high purity can be effectively extracted, and after the refined lactic acid is added into cigarettes, the cigarettes are rich and full in fragrance, agglomeration and moist feeling are improved, the smoke state is good, irritation is avoided, and the taste is comfortable.

The present invention proposes a matcha essence with natural flavor and a preparation method thereof, comprising the following mass ratio components: 35-50 parts of matcha powder, 25-35 parts of sticky rice flour, 16-26 parts of fruit and vegetable powder, 1.1-6 parts of medicine and food Use food and 3-8 parts of matcha fragrance base; the matcha essence prepared by using matcha powder as the main raw material in the present invention has a typical matcha fragrance, and has the advantages of pure and natural fragrance, strong persistence and high concentration. Adding natural alcohols, natural ketones, tinctures, essential oils, and absolute oils can improve the aroma of the prepared matcha essence, and the aroma is rich and full, more explosive, and then equipped with natural food raw material grinding powder for deployment, the fragrance is more harmonious and more It has a natural taste, and at the same time, the ratio of each component in the invention is reasonable, and the matcha essence with good quality can be prepared in the most economical way.