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 relates to a method for preparing a ginger wine by using an ultrasonic compound enzyme technology, belonging to the field of fermented wine production. The method comprises the steps of mashing fresh gingers to form a homogenate substance, adding purified water, regulating the feed liquid ratio, and adding a compound enzyme; then, carrying out ultrasonic treatment in an ultrasonic extraction instrument to further obtain a ginger juice extracting solution; and fermenting the extracting solution to produce the ginger wine. By using the ginger wine prepared by using the method disclosed by the invention, not only are the advantages of the traditional brewed and fermented ginger wine remained, but also the content of effective components in the ginger wine is increased, the oxidation resistance of the ginger wine is improved, the nutritional property and health function of the ginger wine are good, and the ginger wine has a de market prospect; in addition, the treatment step is simpler, so that the operation time is saved.

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 discloses a method for preparing yeast bran koji by yeast mixed culture. The method comprises the following steps: A, preserving strains of alcoholic yeast, aroma-producing yeast and thelike, performing activating, and then separately performing liquid amplification culture to obtain first-level seed liquids; B, mixing the first-level seed liquids, inoculating the mixed liquid intoa fermentation tank, and performing amplification culture to obtain a mixed yeast seed liquid; and C, inoculating the mixed yeast seed liquid into a yeast bran koji culture medium for mixed culture, and drying the koji material to obtain a finished product of yeast bran koji. The invention relates to the technical field of biological fermentation. A yeast mixed seed liquid is prepared by liquid mixed culture as a production strain; bran, rice hulls, corn cobs and the like are added as raw materials of the bran koji; the yeast mixed seed liquid is added to carry out bran koji culture; and in order to improve the content of typical flavor substances in faint scent white spirit on the premise of ensuring the wine yield of the faint scent white spirit, fragrant components of the spirit is enriched and quality of the spirit is improved while the yield of existing faint scent white spirit is ensured.

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 process for preparing pineapple beer. The prepared pineapple beer not only has high wine yield, but also has excellent taste, color and flavor and outstanding fruit flavor. Honey peaches, kiwi fruits and pineapples are reasonably compounded, regulated and controlled, so that the obtained beer is delicious with slight sweetness and sourness and has a good flavor; in the juicing process, sodium chloride is added, not only improves the yield of fruit juice, but also reconciles the mouth feel of the fruit juice at the same time, and removes the sour and astringent taste;the added yogurt provides rich protein and improves the wine yield; meanwhile, the yogurt and beer yeast play a synergistic fermentation role, further improve the wine yield, and enrich the aroma components of the pineapple beer at the same time, so that the fruit flavor and the wine flavor of the pineapple beer are rich, and the comprehensive quality is improved; and barley malt is subjected to puffing treatment to loosen the internal structure, chemical changes take place in the starch of the barley malt at the same time, dextrin and sugar are generated, the saccharification process and thefermentation efficiency are accelerated, and the wine yield is improved.

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 flavor pickles and a preparation method thereof. The preparation method comprises the steps that green vegetables are washed, old stalks are removed, the green vegetables are diced, crispness is kept by using a calcium chloride solution, then the green vegetables are fished out, rinsed and subjected to constant-temperature fermentation, and after dehydration, soaking, packaging and sterilization, the flavor pickles can be obtained. Fermentation is conducted by using a leuconostoc mesenteroides and lactobacillus brevis combined spice water extraction solution, the content of nitrite in the pickles is reduced, the maturing time of the pickles is shortened, and the flavor of the pickles is improved. Through repeating tests, it is found that when leuconostoc mesenteroides and lactobacillus brevis combined inoculated fermentation is conducted for 5 days, the content of the nitrite in the pickles is remarkably lower than the green pickled food sanitation standard 4.00mg / kg. When myrcia, myristica fragrans, momordica grosvenori and cassia bark are combined to prepare the spice, the aroma components of the pickles are improved, the flavor of the pickles is improved, the pickle maturing time is shortened, the quality is stable, and the flavor pickles more meet market requirements.

The invention relates to aroma-producing mature vinegar. The aroma-producing mature vinegar is made from unpasteurized fermented vinegar, baijiu puree, brown sugar, dry fruits of fructus lycii, Chinese prickly ash and honey, and the aroma-producing mature vinegar is made by adding the baijiu puree, the brown sugar, the dry fruits of fructus lycii and the Chinese prickly ash into the unpasteurizedfermented vinegar, conducting saccharification and ageing and adding the honey in aged vinegar. According to the aroma-producing mature vinegar, after broomcorn millet baijiu is added, exposure and freezing are conducted, the inherent quality of products is changed obviously, and the medicinal mature vinegar and health-care effects are achieved. The amino acid content is increased compared with ordinary mature vinegar, the honey is added after ageing, and the quality of the mature vinegar is obviously improved. Accordingly, fragrant substances are added, the product is rich in aroma componentand good in flavor. According to the process principle, the vinegar is fermented through the broomcorn millet baijiu, and by means of sun exposure and winter coldness, the fermentation quality of thevinegar is further improved.

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 belongs to the technical field of wine brewing, and specifically relates to strong-flavor rice arrack and a manufacturing method thereof. The invention is to solve the technical problemof providing the strong-flavor rice arrack. The manufacturing method for the strong-flavor rice arrack comprises the following steps: (1) soaking rice, and carrying out cooking and cooling so as to obtain cooked rice; (2) mixing the cooked rice, rhizopus koji, water, saccharomycetes, caproic acid bacteria, butyric acid bacteria and lactic acid bacteria, and carrying out fermentation so as to obtain a fermented mature mash, wherein the addition amount of the caproic acid bacteria accounts for 4-8% of the weight of the rice, and the addition amount of the butyric acid bacteria accounts for 0.5-1% of the weight of the rice, and the addition amount of the lactic acid bacteria accounts for 0.8-1.2% of the weight of the rice; and (3) distilling the fermented mature mash, carrying out collectingin sections, wherein a distillate with an alcohol content of 50-55% vol is raw strong-flavor rice arrack, and carrying out storing and blending so as to obtain the strong-flavor rice arrack. The strong-flavor rice arrack prepared by using the method provided by the invention is colorless and transparent in appearance, has the typical characteristics of rice-flavor liquor, also has the flavor of strong-flavor liquor, and is free of foreign flavor.

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 Wickerhamomyces anomalus and an application thereof in rice wine, the Wickerhamomyces anomalus FBKL2.00K8 is preserved in China Center for Type Culture Collection in Wuhan on June 30, 2020, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, and the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, the preservation number is CCTCC NO: M2020249, and the preservation number is CCTCC NO: M2020249. The method for preparing the flavored rice wine comprises the following operation steps: preparing materials; performing saccharification; culturing a yeast seed solution; performing fermentation; performing secondary fermentation; and filtering and clarifying: after fermentation is finished, filtering out vinasse to obtain a finished rice wine product. The obtained rice wine is better in flavor, more in aroma components and low in higher alcohol content, so that the rice wine is not easy to drunken and cause headache after being drunk.

The invention discloses a method for scenting and flavoring at room temperature. The tobacco leaves are used as the main material, functional auxiliary materials and liquid medium are added, and the flavored tobacco leaves are obtained by scenting and flavoring at normal temperature in a closed storage box. The invention also discloses the use of the method for scenting and flavoring at room temperature in tobacco. The scented tobacco leaves can significantly increase the aroma of cigarettes and significantly improve smoking comfort.

The invention discloses a method for preparing traditional vinegar with low aflatoxin. The preparation process is as follows: (1) Prepare the lysate of lactic acid bacteria (M-9, preservation number CGMCC No.6740); (2) Cook and cool the glutinous rice to 40°C; (3) Mix Daqu and Lactobacillus M-9 to break (4) Acetic acid fermentation is carried out by mixing vinegar unstrained spirits and Lactobacillus M‑9 broken liquid; (5) plate and frame filter press; (6) high temperature instantaneous sterilization; (7) filling. This product has extremely low aflatoxin content, excellent flavor and rich nutrition, and is a very safe condiment.

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 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 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.

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.