34results about How to "Rich and mellow aroma" patented technology

The invention relates to red date and black glutinous rice nutritious fortified wine and a brewing method thereof. The alcoholic strength of the wine is between 12 and 13 percent (V / V), the total sugar (counted by glucose) is between 8g / L and 10g / L, the total acid (counted by citric acid) is between 3 g / L and 5 g / L, the volatile acid is less than 0.8g / L, the dry extract quantity is more than 18g / L, the dissociative SO2 is less than 50mg / L, and the total SO2 is less than 200mg / L. The brewing method comprises the following steps: cleaning, pre-cooking and pulping the red dates, keeping temperature, and lixiviating and filtering the red dates; steeping, cooking, liquefying, saccharifing and filtering the black glutinous rice, and mixing the red dates and the black glutinous rice to filter to obtain the nutritious fortified wine with red dates and black glutinous rice. The red date and black glutinous rice nutritious fortified wine has strong and mellow smell peculiar to the black glutinous rice yellow wine, obvious date smell and refreshing taste. The with red date and black glutinous rice nutritious fortified wine can stimulate secretion of digestive gland, increase appetite and is favorable for digestion if drunk for a long time. Because the nutrient contents of the wine are easy to absorb by the human body, the nutritious fortified wine is the best product of invigorating the vital energy and nourishing the blood for middle-aged and old-aged people, pregnant women, puerperal and body weakening people.

The invention discloses a preparation method of tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content. The tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content is prepared from 20-30 parts of tobacco polyphenol part Maillard reaction product, 10-20 parts of radix salviae miltiorrhizae extract carbonyl separation part, 15-25 parts of rosemary extract phenol aldehyde separation part, 10-20 parts of honeysuckle flower extract flavone separation part, 15-30 parts of red date tincture, 10-15 parts of black currant thick paste, 10-25 parts of apple juice, 5-20 parts of black tea tincture, 10-30 parts of coffee tincture, 25-35 parts of concentrated hawthorn juice, 10-20 parts of tomato ketchup, 10-100 parts of lactic acid, 1-5 parts of postassium acetate, 1-5 parts of zinc acetate, 0.5-1 part of potassium sorbate, 100-200 parts of glycerol, 50-100 parts of propanediol, 100-300 parts of ethanol, 5-71 parts of laurel skin tincture and 2-5 parts of fructus momordicae glycoside. Water is added to 1000 parts.

The invention discloses a preparation method of natural banana spice. The preparation method comprises the following steps that a whole washed banana is subjected to microwave enzyme deactivation and mashed into thick liquid; pectinase, cellulose and beta glucosidase are added to the obtained thick banana liquid, the mixture is stirred and reacts for 30-120 min at the temperature ranging from 40 DEG C to 50 DEG C, and banana syrup is obtained after enzymolysis is conducted; the banana syrup subjected to enzymatic hydrolysis is filtered centrifugally, and centrifugate is obtained; acid proteinase is added into the centrifugate to be subjected to enzymolysis and clarification at the temperature ranging from 34 DEG C to 36 DEG C for 30-90 min; the obtained matter is subjected to instant enzyme deactivation at the superhigh temperature and then is subjected to sterile filling and sealing, and the liquid natural banana spice is obtained. The natural banana spice has rich, pure and mellow banana flavor, and can be applied to flavor allocation and directly used for food charging.

The invention belongs to the technical field of food additives, and discloses a vegetarian beef paste essence and a preparation method thereof. The vegetarian beef paste essence is prepared from the following components: a thermal-reactive vegetarian beef extract and a vegetarian beef essence base. The preparation method comprises the following steps that a yeast extract, composite acid hydrolyzedvegetable protein seasoning powder, a mushroom extract, amino acid, spices, glucose, sunflower seed oil, edible salt, monosodium glutamate, white granulated sugar, disodium 5'-ribonucleotide and water are uniformly mixed and then are put into a reaction kettle for reaction, and then cooling is carried out so as to obtain a vegetarian beef thermal reactant; maltodextrin, xanthan gum, edible corn starch and water are added, stirred and then are cooled so as to obtain the thermal-reactive vegetarian beef extract; and the vegetarian beef essence base and the thermal-reactive vegetarian beef extract are uniformly mixed so as to obtain the vegetarian beef paste essence. The vegetarian beef paste essence prepared through the method is brownish red paste, has general liquidity, has a strong and vivid beef flavor and is strong and durable in fragrance.

The invention discloses a preparation method of a chicken-flavor yeast extract. The preparation method comprises the following steps: adding 75-80 parts of a yeast extract, 10-15 parts of a chicken meat enzymatic hydrolysate, 5-7 parts of oxidized chicken fat, 4-6 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-glycine, 1-2 parts of L-alanine, 2-4 parts of thiamine and 2-3 parts of sodium chloride into a thermal reaction device; carrying out a reaction at 100-105 DEG C for 50-60 minutes; then performing cooling to room temperature within 30 minutes to terminate the reaction; and carrying out vacuum concentration until a solid content is greater than 65%. According to the chicken-flavor yeast extract in the invention, the oxidized chicken fat is prepared inan air oxidation mode, thereby forming micromolecular alcohol, aldehyde, ketone, ester and other flavor substances and thermal-reaction flavor precursor substances; a product interacted with a Maillard reaction not only has rich fat aroma, but also provides chicken characteristic aroma for the chicken-flavor yeast extract; and the prepared chicken-flavor yeast extract is mellow in chicken aroma and sufficient in delicate flavor, and can be used in the fields of meat products, instant food, seasonings and the like.

The invention discloses a fermented buccal tobacco. The buccal tobacco is prepared from the following components by mass percent: 50%-80% of tobacco shred particle, 10%-30% of water, 1%-5% of flavoring agent, 1%-5% of sweetening agent, and 1%-10% of odorant. The tobacco leaf group is fermented through microorganism to obtain the tobacco shred particle, the tobacco shred particle is reasonably seasoned so as to improve the mouthfeel comfort of the buccal tobacco raw material, the flavor quality is abundant and thick, the green miscellaneous gas and irritation of the raw material are successfully eliminated, the quality of the tobacco leaf is effectively improved, and the high-quality buccal tobacco is obtained in the combination with the reason and safe seasoning treatment.

The invention discloses tobacco stem particles suitable for preparing mouth holding cigarettes and application thereof. The tobacco stem particles are obtained through the steps that tobacco stems are shredded after microwave puffing, the stem shreds are micro-smashed after fermentation treatment, and screening is conducted. The tobacco stem particles can be well applied to preparing the mouth holding cigarettes, the utilization efficiency of tobacco raw materials is improved, the bitterness and pungent taste of the tobacco stems are removed through scientific treatment, and fragrance matter is rich and mellow. The tobacco stems are scientifically matched with tobacco leaf particles and auxiliary materials, in combination with reasonable and safe seasoning treatment, the new mouth holding materials are obtained, the taste is richer, the special flavor is coordinated, quality is high, the mouth holding cigarettes are gradually kept in the mouth and melted during eating, no granular feeling or roughness is generated in the oral cavity, and the cigarettes do not need to be abandoned after being eaten.

The invention belongs to the field of wine production, and concretely relates to a Hakka rice wine and a production technology thereof. The production technology comprises the following steps: 1) cleaning, soaking and draining glutinous rice, and steaming the glutinous rice for 15-20 min; 2) cooling the steamed glutinous rice, adding glucoamylase accounting for 0.005-0.02% of the amount of the glutinous rice, Angel rice wine yeast accounting for 0.02-0.04% of the amount of the glutinous rice and rice milk accounting for 20-40% of the amount of the glutinous rice, and saccharifying the glutinous rice; 3) adding rice shochu accounting for 35-45% of the amount of the glutinous rice after the saccharification is carried out for 12 h, and carrying out post-fermentation; and 4) carrying out squeezing, clarification and sterilization after the post-fermentation is carried out for 35 d. Traditional rice wine has a high sugar content of 180 g / L or above, is not well received by people, and is not well consumed by consumers. The novel technology rice wine has a lower sugar content than the rice wine produced by traditional technologies, has a sugar content of about 70 g / L, is rich in nutrients, and is well received by consumers.

The invention discloses a buccal cigarette adopting a big proportion of tobacco materials and a preparation method for the buccal cigarettes. The buccal cigarette is prepared from the following components in percent by mass: 80-95% of tobacco raw materials, 1-5% of a filler, 0.5-5% of a flavoring agent, 1-10% of an adhesive and 0.1-1% of essence, wherein the tobacco raw materials are formed by mixing tobacco leaf particles and tobacco stem particles in percent by mass being (60-80%): (40-20%); and the tobacco leaf particles and the tobacco stem particles are separately obtained by screening and getting penetration parts after carrying out fermentation treatment and micro-grinding. According to the buccal cigarette, the big proportion of tobacco raw materials are greatly used in the preparation of the buccal cigarette, so that the use ratio of the tobacco raw materials is guaranteed to be as high as 95%; moreover, the tobacco raw materials comprise a great proportion of tobacco stems, so that the utilization rate of the tobacco raw materials in the buccal cigarette is increased, technical support is provided for cigarette localization of the buccal cigarette, the bitter taste and the biting taste of the tobacco raw materials are scientifically treated, and the smell is rich and thick; while eating, the buccal cigarette is gradually melted while no granular sensation and roughness exist in an oral cavity, so that the buccal cigarette does not need to be spit and discarded after being consumed.

The invention relates to red date and black glutinous rice nutritious fortified wine and a brewing method thereof. The alcoholic strength of the wine is between 12 and 13 percent (V / V), the total sugar (counted by glucose) is between 8g / L and 10g / L, the total acid (counted by citric acid) is between 3 g / L and 5 g / L, the volatile acid is less than 0.8g / L, the dry extract quantity is more than 18g / L, the dissociative SO2 is less than 50mg / L, and the total SO2 is less than 200mg / L. The brewing method comprises the following steps: cleaning, pre-cooking and pulping the red dates, keeping temperature, and lixiviating and filtering the red dates; steeping, cooking, liquefying, saccharifing and filtering the black glutinous rice, and mixing the red dates and the black glutinous rice to filter to obtain the nutritious fortified wine with red dates and black glutinous rice. The red date and black glutinous rice nutritious fortified wine has strong and mellow smell peculiar to the black glutinous rice yellow wine, obvious date smell and refreshing taste. The with red date and black glutinous rice nutritious fortified wine can stimulate secretion of digestive gland, increase appetite and is favorable for digestion if drunk for a long time. Because the nutrient contents of the wine are easy to absorb by the human body, the nutritious fortified wine is the best product of invigorating the vital energy and nourishing the blood for middle-aged and old-aged people, pregnant women, puerperal and body weakening people.

The invention discloses a brewing process of functional fancy huangjiu. The brewing process is characterized by including the following steps of 1, a raw material preparation stage, wherein dipping, stewing, water-drenching cooling are conducted; 2, a fermentation stage, wherein medicinal liquor is added to blend cooled rice, a mixture is shaped to be in a nest shape, and additive adding, saccharifying fermentation and jar-filling fermentation are conducted; 3, a post-treatment stage, squeezing, clarification, filtration and liquor boiling are conducted; 4, a packaging stage, wherein canning and inspection are conducted; in the additive adding process in the step 2, a new additive are added, the additive is composed of one or more of fructus lycii, red dates, mulberries, oligosaccharide, honey, longan arillus, finger citron, tangerine peel and chrysanthemum, and in the canning process in the step 4, the new additive corresponding to the step 2 is added, so that the sugar degree of the functional fancy huangjiu is 25-32 g / L, the content of non-sugar solid substances is 22-30 g / L, the alcohol content is 15-22%, the total content of lactic acid 3.5-5.8 g / L, the content of amino acid nitrogen is 0.5-0.7 g / L, the pH value is 3.8-4.2, and the content of calcium oxide is 1.2-2 g / L.

The invention discloses a method for processing kudzuvine root starch chocolate by utilizing a modern refining technology. The making method includes the following steps: a, performing raw material melting; b, performing coarse grinding; c, performing fine grinding; d, performing primary refining; e, performing secondary refining; f, performing temperature adjustment; and g, performing pouring mold to shape. The advantages of the method are as follows: kudzuvine root starch and chocolate can be perfectly fused; and through the mutual matching of the nutrient compositions of the kudzuvine rootstarch and the nutrient compositions of the chocolate, good nourishing and health care effects on human bodies can be achieved, and enough heat can be provided for the human bodies, so that diversified dietary needs of modern social people can be fully satisfied.

The present invention provides a bactericidal odor-removing perfume. The bactericidal odor-removing perfume is composed of the following raw materials in mass percentages: 2-12% of essences, 1-5% of isopropyl myristate, 0.1-0.8% of benzoin, 0.01-0.05% of an oak extract, 2-20% of an adjuvant and the balance solvent. The present invention also provides a preparation method of the bactericidal odor-removing perfume. The prepared perfume contains bactericidal odor-removing factors and the oak extract, can be sprayed into air to firstly kill bacteria, decomposes and eliminates unpleasant odor, thenscatters pleasant fragrance, improves user's mental states, solves problems that traditional perfume only covers the odor, stink and other bad smells, and fills a gap of bactericidal odor-removing perfumes.

The invention discloses a fermented buccal tobacco. The buccal tobacco is prepared from the following components by mass percent: 50%-80% of tobacco shred particle, 10%-30% of water, 1%-5% of flavoring agent, 1%-5% of sweetening agent, and 1%-10% of odorant. The tobacco leaf group is fermented through microorganism to obtain the tobacco shred particle, the tobacco shred particle is reasonably seasoned so as to improve the mouthfeel comfort of the buccal tobacco raw material, the flavor quality is abundant and thick, the green miscellaneous gas and irritation of the raw material are successfully eliminated, the quality of the tobacco leaf is effectively improved, and the high-quality buccal tobacco is obtained in the combination with the reason and safe seasoning treatment.

The invention discloses a fermentation type mouth-holding cigarette with a slow release function and a preparation method thereof. The mouth-holding cigarette is prepared from 50-80% of mixed cut tobacco granules, 10-30% of water, 1-5% of corrigent, 1-5% of sweetening agent and 1-10% of flavoring agent. The mixed cut tobacco granules is the mixture of cut tobacco granules and micro capsule granules, and the mixed mass ratio of the cut tobacco granules to the micro capsule granules is 2:1-4:1. Micro capsule packaging is scientifically adopted, the defects that according to an existing product, the nicotine release speed is too high, strength is too large in the early mouth-holding stage and is too small in the later mouth-holding stage, and cigarette flavor is rapidly weakened in the whole mouth-holding process are overcome, the nicotine dissolving-out resistance in the initial mouth-holding stage is increased, and the uniform-speed nicotine dissolving-out time is prolonged on the premise of not changing the total nicotine release amount, so that it is ensured that stable strength and cigarette flavor can be kept within a long time in the mouth-holding process; in addition, no alkali salt is added.

The invention discloses a preparation method of tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content. The tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content is prepared from 20-30 parts of tobacco polyphenol part Maillard reaction product, 10-20 parts of radix salviae miltiorrhizae extract carbonyl separation part, 15-25 parts of rosemary extract phenol aldehyde separation part, 10-20 parts of honeysuckle flower extract flavone separation part, 15-30 parts of red date tincture, 10-15 parts of black currant thick paste, 10-25 parts of apple juice, 5-20 parts of black tea tincture, 10-30 parts of coffee tincture, 25-35 parts of concentrated hawthorn juice, 10-20 parts of tomato ketchup, 10-100 parts of lactic acid, 1-5 parts of postassium acetate, 1-5 parts of zinc acetate, 0.5-1 part of potassium sorbate, 100-200 parts of glycerol, 50-100 parts of propanediol, 100-300 parts of ethanol, 5-71 parts of laurel skin tincture and 2-5 parts of fructus momordicae glycoside. Water is added to 1000 parts.

The invention discloses complex sugar used for burley tobacco. According to the differences of leaves of the upper, middle and lower parts of burley tobacco, different formulae of complex sugar are designed, different adding proportions are adopted, so that the characteristic aroma ingredients in smoke are increased, the sensory effects of the main stream smoke are softened, and the optimization treatment for burley tobacco is realized. For the burley tobacco treated by adopting the preparation and use methods for the complex sugar used for burley tobacco provided by the invention, the smoke is fine and smooth, the softness is increased, the characteristic aroma of the burley tobacco is enhanced, the fragrance is rich and mellow, the strength is obviously reduced, the irritation is weakened, and the cleanliness of aftertaste is promoted.

The invention relates to a scenting process for improving the smoking quality of tobacco products. The oak barrels to be stored in shredded tobacco / leaves are placed in a ventilated and light-shielding room, and pit mud containing aroma-causing microorganisms is evenly coated on the walls of the room. Wine with a certain alcohol content is evenly sprayed on the inner wall of the oak barrel and the inner surface of the barrel lid, and the treated oak barrel is moved to the silk storage room to balance the internal and external humidity; the tobacco products to be stored are stored in the oak barrel that has been balanced internal and external humidity , Add a barrel lid for scenting. In the technical proposal, the oak barrel is treated with wine and aroma-causing microorganisms to produce a special aroma, and the aroma is rich and mellow, thereby endowing the tobacco product with a unique and mellow aroma, and improving the smoking quality of the tobacco product. The special aroma produced by oak barrels is directly absorbed by tobacco products, thereby avoiding the negative impact of solvents on tobacco products during atomization and flavoring, and making full use of the storage time for scenting without prolonging the production cycle of cigarettes.

The invention discloses tobacco leaf particles suitable for preparing buccal cigarettes and application of the tobacco leaf particles. According to the tobacco leaf particles, tobacco leaves are shredded, carbon dioxide expansion treatment is carried out, then fermentation treatment is carried out, screening is carried out after micro smashing, and the permeable part is taken. The bitterness and spicy taste of the tobacco leaves are removed through pertinent scientific treatment, the fragrance is rich and mellow, the tobacco leaf particles and auxiliary materials are scientifically matched, reasonable and safe seasoning treatment is carried out, and a new buccall cigarette material is obtained. The taste is richer, the flavor is coordinative and high in quality, the buccal cigarettes can be gradually molten in the mouth in the eating process, no particle feeling or rough feeling is generated in the oral cavity, and the buccal cigarettes do not need to be abandoned after being eaten.

The invention provides a preparation method of apple brandy, and relates to the technical field of brewing processing. The apple brandy is characterized by comprises the following raw materials in parts by weight: 10-12 parts of apple extract, 26-30 parts of brandy alcohol, 26-32 parts of white granulated sugar, 0.5-1.5 parts of burnt sugar coloring, 10-12 part of fermented molasses alcohol, and 20-22 parts of softened water. The preparation method comprises the following steps: mixing the raw materials and stabilizing for more than one week in a pot, thereby obtaining a mixed solution for later use; and filterin the mixed solution by a plate and frame filter to obtain an apple brandy raw wine. The preparation method has the beneficial effects that nutritions are rich, the aroma of the product, namely the apple brandy, is strong and mellow, and the apple brandy is sweet and sour in taste, and is long in aftertaste.

The invention relates to a scenting process for improving smoking quality of tobacco products. The scenting process comprises the following steps: putting an oak barrel for storing tobacco shreds / leaves into a ventilating and shading chamber; uniformly coating pit mud containing aroma microorganisms on the indoor wall, uniformly spraying wine with certain alcoholic strength on the inner wall of the oak barrel and the inner surface of the barrel cover every day, and moving the treated oak barrel to a cut tobacco storage room to balance the internal and external humidity; storing the tobacco products to be stored in an oak barrel with balanced internal and external humidity, and adding a barrel cover for scenting. According to the technical scheme, the oak barrel is treated by wine and aromamicroorganisms to generate special aroma, and the aroma is rich and mellow, so that the tobacco product is endowed with unique and mellow aroma, and the smoking quality of the tobacco product is improved. The special aroma generated by the oak barrel is directly absorbed by the tobacco products, so that the negative influence of the solvent on the tobacco products during atomizing, charging and perfuming is avoided, the storage time can be fully utilized for scenting, and the production cycle of cigarettes cannot be prolonged.

A technical scheme for solving the technical problem is that a thermal-reactive milk-flavor reactant comprises the following components: a peanut milk zymolytic liquid, mixed reducing sugar powder, mixed amino acids and glycerinum in a mass ratio of 100: (0.1-2): (0.1-2): (1-2). The peanut milk zymolytic liquid designed by the invention is a thick fluid, is pure and true in fragrance, strong and mellow in aroma, has relatively strong high temperature resistance, and can be applied to beverages and dairy products as food ingredients. Moreover, in the whole preparation process, no chemical additives are added. The reactant has the characteristics of being natural, healthy and safe, meets the appeal of modern consumers on food safety and health, and has a broad application prospect in the future food field.

The invention discloses complex sugar used for burley tobacco. According to the differences of leaves of the upper, middle and lower parts of burley tobacco, different formulae of complex sugar are designed, different adding proportions are adopted, so that the characteristic aroma ingredients in smoke are increased, the sensory effects of the main stream smoke are softened, and the optimization treatment for burley tobacco is realized. For the burley tobacco treated by adopting the preparation and use methods for the complex sugar used for burley tobacco provided by the invention, the smoke is fine and smooth, the softness is increased, the characteristic aroma of the burley tobacco is enhanced, the fragrance is rich and mellow, the strength is obviously reduced, the irritation is weakened, and the cleanliness of aftertaste is promoted.

The invention relates to a method for manufacturing wine. The method for manufacturing cherry brandy provided by the invention comprises the following steps of: (1) preparing a cherry extracting solution; (2) preparing brandy alcohol; (3) blending cherry brandy by the following components in parts by weight: 10-12 parts of cherry extracting solution, 26-30 parts of brandy alcohol, 26-32 parts of white sugar, 0.5-1.5 parts of caramel color, 0.1-0.3 part of edible cherry essence, 10-12 parts of molasses alcohol and 20-22 parts of softened water; (4) blending the mixed solution in a pot and stabilizing for more than one week; (5) utilizing a plate-frame filter to filter to obtain unblended wine of cherry brandy. In the method provided by the invention, digests natural cherries are immersed and extracted for more than one year, and then the solution is matched with the natural brandy alcohol so that the aromatic flavor of the product is rich and mellow. The natural tartaric acid in the cherry extracting solution is matched with the volatile acid in the brandy wine base so that the product has suitable sour and sweet taste and has long aftertaste.

The invention discloses a method for machining aromatic tobacco leaves. The method includes the following steps: (1) stacking and covering mature fresh tobacco leaves; (2) conducting cooling, withering and yellowing; (3) removing main veins; (4) conducting basking, color fixing and sheet drying; (5) conducting roasting in a room; and (6) conducting secondary stacking and secondary covering for fermentation. The aromatic tobacco leaves manufactured through the method are obvious in characteristic aroma, the aroma is developed, the aroma amount is obviously improved, smoke is rich, mellow, full and smooth, the miscellaneous gas is small, the irritation is small, the remaining taste is pure, and the taste is comfortable. The tobacco leaves are bright in color and even in luster; the floating green tobacco leaves are greatly reduced; the oil contents are sufficient; the proportion of the better-than-average tobacco leaves is improved by 5%-7%; the stem ratio of the machined tobacco leaves is zero; aromatic tobacco finished products are obtained; the availability of an industrial formula of the aromatic tobacco leaves is obviously improved; and the application scope and the using value are greatly improved.

The invention belongs to the technical field of traditional Chinese medicine processing, and in particular relates to a method for processing quick-flavored tangerine peel, which includes drying Xinhui citrus peel, spraying white wine, stuffing at a constant temperature of 40°C for 1 hour, steaming at 100°C for 5 minutes, drying in the sun, and drying at 30-33°C. The process of keeping for one year has the characteristics of rapid aroma and mellowness, which has far-reaching significance for adapting to market requirements and improving quality.

The invention belongs to the technical field of food processing, and in particular relates to a novel processing method of moonlight white tea. It is produced according to the following steps: fresh leaf withering carving, fermentation, drying, pressing, drying and other steps. The invention only needs 18.5 hours to complete dry tea on average, which is 85.5 hours less than traditional ones and 24 hours less than Fuding Dabai tea, which saves time and trouble, and reduces more labor. It is conducive to improving the environment for storing and fermenting tea, and has a further promotion and positive effect on tea processing technology. The soup is orange-yellow, bright and durable, with a sweet and sweet taste, neither cold nor hot: high health value, suitable for long-term drinking of men, women and children: it can moisten the lungs, moisturize the skin, beautify the skin, reduce blood cholesterol, and prevent enol in the liver in the blood As well as neutralizing fatty acids, it can effectively prevent symptoms such as arteriosclerosis and hypertension.