44results about How to "Rich aroma components" patented technology

The invention discloses a jujube flavor base, and a preparation method and application thereof. The preparation method for the flavor base comprises the following steps of: 1) performing pre-treatment on jujubes to obtain jujube particles; 2) adding ethanol and performing ultrasonic treatment to obtain jujube extract liquid; 3) performing rotary evaporation and concentration to obtain jujube extract; and 4) performing molecular distillation, separation and purification to obtain a light-component substance, an intermediate-component substance and a heavy-component substance, and performing extraction, overnight standing, filtration and filtrate concentration on the intermediate-component substance to obtain the jujube flavor base. The jujube flavor base of the invention can be used for preparing natural perfume materials for cigarettes and foods, also can be directly used as the natural perfume material, is prepared from the jujubes serving as the raw material, not only has the advantages of transparency, colorlessness, high liquidity and sweet perfume, also has the nutritional and healthcare effects of the jujubes, can be added into the cigarettes to effectively reduce miscellaneous odors in tobacco leaves, improve suction flavor and remaining taste, improve the natural fragrance of the tobacco leaves, comfort throats and treat pharyngitis, and also can be added into the foods to achieve the effects of increasing the flavor and making pure the flavor.

The invention discloses a method for brewing vinegar by adopting a liquid-first and solid-after alcoholic fermentation process, relates to a preparation method of the vinegar and solves the problems that starch utilization rate is low and a fermentation period is long while the traditional solid fermentation method is adopted and flavouring materials are less and flavour is poor while a liquid fermentation method is adopted. The method disclosed by the invention comprises the following steps of: mixing yeast with raw materials; covering wheat bran; carrying out liquid alcoholic fermentation, including the steps of carrying out open fermentation for three days after harrowing, stirring for 2-3 times everyday and then sealing a cylinder, standing and fermenting for three days; mixing with auxiliary materials; carrying out solid alcoholic fermentation, including the steps of transferring fermented grains into a vat or a pool, filling, compacting and sealing, and carrying out the solid alcoholic fermentation for 3-4 days, thus obtaining mature fermented grains; carrying out acetic fermentation; smoking the fermented grains; pouring the vinegar; and ageing and carrying out final treatment, thus obtaining the finished product. According to the method, the flavouring materials are added, and the vinegar finished product is rich in aroma components and better in flavour; and conversion rate of raw materials is high and is 83-87%.

The invention provides a process method for improving the quality of non-combustible recycled tobacco leaf heated by thick slurry method and application thereof, A technology for manufacture the heated non-combustible recycle tobacco leaf by the thick slurry method, a material is added in two steps to prepare a homogenate. The composite biological agent is absorbed through the biomaterial immobilized carry. A tobacco raw material is pretreated by adsorption fermentation, subsequent to filt removal of that carrier, secondly, the pretreated tobacco raw material is subjected to high-temperature catalytic lignin pyrolysis under the alkaline condition to increase fragrance and prickle and Maillard reaction to increase fragrance, then when the heated non-combustible recycled tobacco leave is prepared by the conventional process of thick slurry method, wherein the tobacco leaves are rich in fragrance, have beautiful milk fragrance, chocolate fragrance and baking fragrance, have moderate strength, lower irritation and spicy taste, and improve smell and reduce wood flavor; In the new heating non-combustible cigarette application, harmonious and beautiful aroma, improve smoke aroma, improvedtaste, comfortable taste.

The invention discloses a preparation method of a natural high-concentration jasmine tea essence. The method comprises the following steps: (1) mildew-free clean tea leaves are pulverized with a pulverizer; the pulverized tea leaves are mixed with water, such that a jasmine tea slurry A with flowability is obtained; (2) the jasmine tea slurry A is extracted with an SCC (spinning cone column) method, such that a jasmine tea extract B and a jasmine tea slurry C are obtained; the component B is subjected to secondary SCC extraction, such that a high-concentration jasmine tea distillate D is obtained; the component C is subjected to heating distillation, such that a distillate E and a jasmine tea slurry F are obtained; the component E is subjected to resin absorption and the component E which is subjected to resin absorption is subjected to organic solvent desorption, such that a component G is obtained; the component F is processed through the steps such as enzymolysis, centrifugation, filtration, CT (centritherm) vacuum concentration and the like, such that a jasmine tea concentrated juice H is obtained; the components D and G are partially or completely added into the component H, such that the natural high-concentration jasmine tea essence is obtained. The method provided by the invention has the advantages of natural raw materials and advanced processes. The method meets the current consumption demands of naturalness and healthiness.

The invention discloses a preparation method of a natural high-concentration black tea essence. The method comprises the following steps: (1) tea leaves are added into a sealed extraction tank with a steam heating and condensing device; steam is delivered in for distillation; a condensate is collected, such that black tea distillate liquid A is obtained; (2) the liquid A is collected, and when the weight of the liquid A reaches 2-6 times that the weight of the raw material (tea leaves), collection is stopped, and the liquid A is refrigerated; (3) the obtained liquid A is extracted with an SCC (spinning cone column) method; and through adjusting extraction parameters, the natural high-concentration black tea essence B is obtained. According to the invention, distillation extraction is carried out with the combination of a steam distillation method and the SCC (spinning cone column) method, such that a series of high-concentration water-soluble black tea essence can be obtained. The product is clear and transparent, and has the advantages of pure and natural aroma and true taste. The product is suitable for beverages, dairy products, and ice products. The product is an upgrade and replacement of traditional food flavors. The materials are natural, and the process is advanced, such that current consumption demands of naturalness and healthiness can be satisfied.

A preparation method for an angelica sinensis extract with baking fragrance, and an application of the same are provided. Angelica sinensis is smashed at low temperature and cell disruption is obtained via pressurization; composite biological agent is added to convert the smashed angelica sinensis; after certain time for incubation and conversion, the angelica sinensis is heated at high temperature, pressurized and then extracted; a high-temperature pyrolysis and fragrance enhancement reaction is generated; settlement impurities are removed via low-temperature refrigeration centrifugal operation;angelica sinensis extract with baking fragrance can be achieved; macromolecule impurities such as protein and polysaccharide can be removed; through composite biological agent conversion and high-temperature and high-pressure pyrolysis reaction, a large amount of aroma components and fragrance precursor can be produced; fragrance quality of the angelica sinensis extractcan be enhanced; rich andnatural fragrance is provided; baking fragrance and medicine fragrance can be cooperated; when applied to formula tobacco fillers, the angelica sinensis extract can be cooperated with smoke smell, and clear cigarette fragrance can be produced and herbal fragrance, baking fragrance and flowering wood fragrance can be cooperated; rich and natural fragrance is provided; and deficiencies of muddy smoke and obvious medicine fragrance of the angelica sinensis extract failing to be biologically converted and reacted via high-temperature and high-pressure pyrolysis can be overcome.

The present invention provides a processing method of cooked chestnut flavored green tea. Step-by-step precision controls of facility spreading and water supplementing slow spreading technologies are used to realize a slow orientation transformation of contained components. A three-stage enzyme deactivating technology of an electromagnetic roller is combined to truly realize effects of high temperature enzyme deactivating at high temperature firstly and low temperature secondly, a good aroma is achieved at the same time, and taste, color, luster and quality can also be kept excellent. A maturing and fragrance improving technology is conducted to further enrich aroma components and improves aroma concentration. Rolling and baking are combined with a drying and low temperature baking technology, and characteristics of the cooked chestnut flavor are fixed and highlighted. The method is reasonable in designs and the tea products have purposes of being good in taste and smell, and affordable in prices. By improving and optimizing traditional processing technologies, the special technology is merged into the whole processing processes, and the processing method realizes an upgrading of inner flavor, and thus provides the new green tea products being mellow and refreshing in taste, and having the obvious cooked chestnut flavor in the fragrance.

The present invention relates to a black tea processing technology, and especially relates to a processing method of a flower fragrance-type black tea cake. In order to meet the requirement of consumers on flower fragrance-type tea, the method successively comprises the following steps: fresh leaf picking, heating for withering, rolling, constant-temperature withering, fermentation, pressing for cake forming, and drying. The black tea processed by adopting the method disclosed by the invention has strong flower and fruit fragrance, and is rich ingredients such as beta-linalool, methyl salicylate, trans-geraniol and methyl palmitate.

The invention discloses blending edible vinegar, which is prepared by the following steps of: mixing 60 to 70 weight percent of white vinegar, 5 to 15 weight percent of summer vinegar, 10 to 15 weight percent of five-year aged vinegar and 15 to 25 weight percent of fully smoked vinegar; and decocting the vinegar at high temperature of between 80 and 90DEG C. The prepared blending edible vinegar has mild and sweet mouthfeel, rich aromatic components, high functional hygiene factor content, a ratio of total acid to reducing sugar of about 7:3, a ratio of volatile acid to nonvolatile acid of about 6:4, the ligustrazine concentration of more than or equal to 50mg/L and the general flavones concentration of more than or equal to 70mg/100mL. Substances influencing flavor and functional factors in the edible vinegar are systematically and quantitatively coordinated, problems of unstable quality, difference in different batches and the like in the conventional edible vinegar brewing are improved, and the edible vinegar with typical flavor and functions, which ensures that sensorial taste and instrument analysis results meet the expected design requirement, is prepared, so that high quality edible vinegar is produced.

The invention relates to a tea aroma substance enrichment method. The tea aroma substance enrichment method comprises the following steps: carrying out extraction by using an aqueous organic solvent solution, namely performing multi-stage extraction on tea leaves by using an aqueous organic solvent solution at different temperatures so as to obtain an organic-solvent tea extract; and then, carrying out pervaporation, namely performing multi-stage pervaporation on the organic-solvent tea extract by using a pervaporation membrane at different temperatures so as to obtain an organic-solvent tea aroma substance extract. The tea aroma substance enrichment method disclosed by the invention is simple in processes, convenient to operate, mild in operation conditions and low in production cost. Theprepared tea aroma substance mixture can be used in the fields of foods such as tea beverages, tea-flavor pastry, milk tea products and the like.

The invention discloses a morchella esculenta seasoning base material. The morchella esculenta seasoning base material is prepared through the following steps: with dried morchella esculenta or processing by-products as raw materials, crushing the raw materials, carrying out sieving, adding water for homogenizing, adding neutral protease and flavourzyme for double-enzyme synergistic hydrolysis, carrying out centrifuging and filtering so as to obtain a morchella esculenta enzymatic hydrolysate, adding reducing sugar and amino acid into the morchella esculenta enzymatic hydrolysate for a Maillard reaction, and adding auxiliary materials and a thickening system for compounding. According to the invention, by adoption of a double-enzyme synergistic hydrolysis technology for extraction of delicious substances of morchella esculenta, the defects of long extraction time and low extraction rate of a traditional flavor extraction technology are avoided; by adoption of a Maillard thermal reaction technology, the purposes of increasing fragrance, improving delicate flavor and removing bitterness are achieved; and the prepared morchella esculenta seasoning base material is high in content of flavoring substances, can be compounded with edible salt and the like as a natural plant source to prepare seasonings like the morchella esculenta seasoning and morchella esculenta sauce, has mushroomfragrance, meat fragrance and natural delicate flavor and salty taste, is fine in texture and durable in storage, and greatly improves the utilization rate and additional value of the morchella esculenta.

The invention discloses a preparation method of fermented pericarpium citri reticulatae, a product and application, and belongs to the technical field of tea processing. Water is added into pericarpium citri reticulatae, eurotium cristatum is added for fermentation after sterilization treatment, and the fermented pericarpium citri reticulatae is obtained. According to the preparation method, the eurotium cristatum is used as a fermentation strain to ferment the pericarpium citri reticulatae, in the obtained fermented pericarpium citri reticulatae, the content of important pericarpium citri reticulatae flavonoid substances such as hesperidin, nobiletin, 7-methoxyflavone and tangeretin is high, and the variety of aroma substances is remarkably increased and reaches 125. The fermented pericarpium citri reticulatae prepared by the method can be independently used as a raw material for preparing a fermented beverage with excellent flavor and health-care effect.

The invention discloses a preparation method of low-aflatoxin traditional vinegar. The preparation method comprises the steps that 1, a lysis solution of lactic acid bacteria (M-9, preservation number CGMCC No. 6740) is prepared; 2, sticky rice is steamed and aired to 40 DEG C; 3, yeast for making hard liquor and lactobacillus M-9 fragmentized liquid are added and stirred to conduct alcoholic fermentation; 4, brewing mass and the lactobacillus M-9 fragmentized liquid are added and stirred to conduct acetic fermentation; 5, plate-frame pressure filtration is conducted; 6, instant high temperature sterilization is conducted; 7, filling is conducted. According to the preparation method of the low-aflatoxin traditional vinegar, the aflatoxin content is extremely low, the flavor is excellent, the nutrient is rich, and the low-aflatoxin traditional vinegar is very safe seasoning.

The invention discloses a fumigating and flavoring method. The method comprises the following steps of: fumigating natural perfume plants and tobacco leaves serving as main materials and functional auxiliary materials for 5 to 48 hours in a closed container at the temperature of between 50 and 150 DEG C, performing cooling at room temperature, and performing standing for 24 hours to obtain fumigated natural perfume plants and fumigated tobacco leaves. The invention further discloses application of the fumigated tobacco leaves or/and the fumigated natural aromatic plants obtained through the fumigating and flavoring method to cigarettes.

The invention discloses a normal-temperature scenting and flavoring method, which comprises the following steps of: adding functional auxiliary materials and a liquid medium into tobacco leaves serving as the main material, and performing normal-temperature scenting and flavoring in a closed storage box to obtain flavored tobacco leaves. The invention further discloses application of the normal-temperature scenting and flavoring method in tobacco. The scented tobacco leaves can obviously increase the aroma volume of cigarettes and obviously improve the smoking comfort.

The invention discloses a method for brewing mellow olive fruit wine, and relates to the technical field of fruit wine brewage. The method comprises the steps: processing raw materials, performing filtering and clarifying, preparing a yeast activating solution, adjusting components, performing fermenting and storing, performing sterilizing, and performing fine filtering and filling. According to the preparation method, a supernate of olive fruit juice is taken to carry out jar pouring treatment; extracting, drying and crushing are carried out on olive fruit residues to prepare a yeast activating solution; the prepared yeast activating solution is matched and mixed with bentonite, pectinase, edible caustic soda and edible sucrose according to a certain proportion; standing is carried out after full stirring, so that bitter taste is removed from the supernate; fermentation, storage and sterilization operations are carried out; and finally fine filtration and canning are carried out to obtain the olive fruit wine with stable color, clear and transparent wine body, no peculiar smell and better taste.