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 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 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 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 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 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 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 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 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.