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

The invention provides a preparation method and application of a styrax extract, which uses tobacco rods and peanut shell biological materials to absorb composite biological preparations, biotransforms the residue after extracting resin from styrax bark, and then extracts and prepares styrax extract by continuous countercurrent ultrasonic extraction technology. It has rich and natural aromas such as fresh violet, cinnamon, roasted, and grilled cheese. The irritation is reduced, the quality of spices is improved, and the extraction rate is increased. The raw materials are cheap and easy to obtain, and the process conditions are mild; in electric heating and charcoal Applied in new heated cigarettes, harmonious with smoke aroma, rich in aroma, with cinnamon, fresh violet, roasted, grilled cheese, etc., reducing irritation and increasing throat comfort.

The invention discloses a fermentation method for increasing flavor components in fermented grains. The method comprises steps of: filling a pits with fermention grains for sealing fermentation, wherein the pit space is divided into N layers comprising, a first layer (1), a second layer,..., an (n-1)th layer and an nth layer (2) from top to bottom; after sealing fermentation of the fermention grains filled in the pit, taking out fermented grains in the first layer (1), the second layer,..., the (n-1)th layer and the nth layer (2) every 30-90 days; using the fermented grains in the nth layer (2) for distillation brewing; then successively filling the fermented grains of the (n-1)th layer,...,the second layer and the first layer (1) into the pit; and finally filling a layer of fresh grains to be fermented for subsequent sealing fermentation. The method provided by the invention can obviously increase the content of flavor components in the fermented grains.

The invention provides a processing method of cooked chestnut-flavored green tea, which realizes the slow directional transformation of the contained ingredients through the step-by-step precise control of facility greening and water replenishment and slow spreading technology, and combines the three-stage greening technology of the electromagnetic drum to truly realize "high temperature greening". , first high and then low" effect, while obtaining a good aroma, the taste and color quality can also maintain excellent quality. Through the aging and aroma enhancement technology, the aroma components are further enriched and the aroma concentration is increased. Combined with tumble drying and low-temperature baking technology , fix and highlight the flavor characteristics of cooked chestnut. The method of the invention is reasonably designed, aims at the tea products being delicious, smelling good, and affordable, and by improving and optimizing the traditional technology, the special technology is integrated into the overall processing flow to realize the improvement of the endoplasmic flavor, thereby providing consumers with A new type of green tea product with mellow taste, obvious ripe chestnut aroma and mellow taste is provided.

The invention discloses tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu. A preparing method of the tartary buckwheat five-grain yellow rice wine comprises the steps of preparation of the medium temperature Daqu, raw material treatment, soaking, rice cooking, cooling, saccharifying, fermentation, squeezing, predefecation, fine defecation, sterilization and the like. The wine has the nutritional ingredients and healthcare function ingredients of five kinds of coarse grains, the medium temperature Daqu, a saccharifying enzyme and yellow rice wine active dry yeast are used for saccharifying and fermentation, and the wine yield is improved by more than 20 percent. Sixty-five kinds of aroma components exist in the product, the aroma components are more than 20 kinds more than those of an existing product, it is indicated that the aroma components of the tartary buckwheat five-grain yellow rice wine are richer, and the wine is fuller. The content of total sugar in the product is below 5.0 g / L, the taste is mellow, fresh and small in sweetness, and the wine meets the need for modern healthy drinking better. The product has the prominent oxidation resistance capacity. The novel yellow rice wine is rich in nutrition, high in oxidation resistance capacity, richer in flavor substance and suitable for the taste of consumers in the northern area of our country.

The invention discloses a method for brewing mature vinegar through the fermentation process of pre-liquid and post-solid alcohol, which relates to the preparation method of mature vinegar, and solves the problem of low starch utilization rate and long fermentation period in the traditional solid-state fermentation method, while the liquid-state fermentation method has less flavor substances and less flavor. Poor question. It includes the following steps: mixing koji with raw materials; covering bran; liquid alcohol fermentation: after opening the rake, ferment in the open for the first 3 days, stirring 2-3 times a day, and then seal the tank and let it stand for fermentation for 3 days; mix auxiliary materials; solid alcohol fermentation: put The fermented grains are moved into a large vat or pool, filled, compacted, and sealed for solid-state alcoholic fermentation for 3-4 days to obtain mature fermented grains; acetic acid fermentation; smoked grains; drenched with vinegar; The invention adds aroma and taste substances, and the product has rich aroma components and good flavor; the conversion rate of raw materials is high, reaching 83-87%.