304results about How to "Rich fragrance" patented technology

The invention provides a smoking material-free heating incombustible cigarette. The cigarette does not contain a smoking material used for generating smoke, the cigarette comprises a tobacco section,a support part and an approaching lip section which are coaxially connected in sequence and an external package material limiting the tobacco section, the support part and the approaching lip section.The support part and/or the approaching lip section are/is provided with a unit increasing fragrance. Accordingly, due to the fact that the materials of the tobacco section do not contain the smokingmaterial, the phenomena that due to the fact the smoking material absorbs water, the external package material is polluted and deforms, and mildew is likely to be produced due to long time storage cannot be generated; the storage environment condition requirements are low, and the production cost is lowered. In addition, when the heating incombustible cigarette is used, lighting is not needed, harmful smoke components generated by cigarette burning are greatly reduced, and the cigarette is safer, healthier and more environmentally friendly. In addition, the cigarette has multiple fragrances and special functions, the fragrances are rich, and the mouthfeel is full.

The invention belongs to the technical field of flavoring essences for tobacco, and particularly relates to a flavoring essence for tobacco, which is a product of a Maillard reaction of a raisin extract, and the preparation thereof. The preparation of the flavoring essence for tobacco comprises the following steps of: adding one or more of amino acids and solvents into the raisin extract serving as a raw material, stirring to obtain a uniform reaction system, and carrying out the Maillard reaction in an oil bath heating state, wherein the solvent is one or more of propylene glycol, water, glycerol and glycol, and the added amount of the solvent is 5 to 10 times the weight of the raisin extract; and the reaction temperature is controlled to be between 80 and 140 DEG C, and the reaction time is controlled to be between 2 and 8h. In the preparation, the reaction of the raisin extract and the amino acid is utilized to obtain a flavoring agent for tobacco, the flavoring agent for tobacco is applied to the fragrance increase of the tobacco, the smoke has remarkable sweet fragrance and baking fragrance, and the irritation of miscellaneous gas is reduced.

The invention relates to the technical field of a filtering bar and discloses a composite particle filtering bar which comprises cellulose acetate base materials and shaping papers which are used for wrapping the cellulose acetate base materials. The cellulose acetate base materials contain the composite of processed coffee or cocoa particles. The cellulose acetate base materials of the filtering bar successfully contain the composite of the suitable ratio and processed coffee or cocoa particles. The suction produced by the filtering bar is suitable so that miscellaneous gases and irritation in smoke are removed effectively, the dedicate level of the smoke is improved and smoking tastes are improved. The smoke of cigarettes brings an agreeable smell of food solid particles to enrich cigarette agreeable smells and meanwhile to enable persons to have a variety of taste experiences in mouths.

The invention discloses a method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers, and belongs to the field of paste food processing and fish by-product processing. Because of mixing and stir-frying of frittered freshwater fish, soybeans and Pixian thick broad-bean sauce, the delicious mushroom-fish tidbit paste has a fish fragrance, contains rich and comprehensive nutrients and has an excellent taste. Because of utilization of mushrooms, the delicious mushroom-fish tidbit paste has a rich sauce fragrance. Through utilization of large amounts of effective seasoning components of scallions, ginger and garlic and other natural spices, the delicious mushroom-fish tidbit paste has a rich and attractive integral flavor and an obvious scallion and garlic fragrances. The delicious mushroom-fish tidbit paste does not contain a preservative and has a long shelf life of 12 months. The method for preparing the delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers fully utilizes frittered freshwater fish leftovers. The delicious mushroom-fish tidbit paste still has a heavy fragrance, contains rich nutrients and has a good taste after being subjected to high-temperature and high-pressure sterilization, has low salt and hot pepper content, and satisfies modern healthy-eating requirements.

The invention relates to a process for preparing a nutritional and delicious rice medium. The process is characterized by comprising the following steps of: fully mixing walnut paste, white fungus plasmagel, tuckahoe, hawthorn, sealwort, white mulberry mixed extract, fresh yam paste, fresh mushroom (or other mushrooms) paste, maize paste, green tea powder, fresh cedrela sinensis paste, bee honey and chicken extract; adding 4 percent of citric acid for decoloring; adding black sesame ground sesameseed oil, ramie seed onion oil, white rice vinegar and dextrin; stirring uniformly to obtain fine particles; and drying, sterilizing, sealing and packaging.

The invention belongs to the field of natural plant extraction and application, and particularly relates to a chive seed extract, a preparation method and application thereof to cigarette production. The extract is produced by the following method: chive seeds, as the raw material, are weeded, dried and shattered; with ethanol as the extractant or the entrainer, the raw material is processed through heating circumfluence or carbon dioxide supercritical extraction to get an ethanol extracting solution; the ethanol extracting solution is concentrated to get the chive seed extract. Added to cigarettes, the chive seed extract of the invention can significantly improve the sensory quality of the cigarettes and, in addition, has some potential effect on reducing the cigarette harm and enriching the cigarette function.

The invention relates to an essence, in particular to a flavored essence for increasing cigarette sour and sweet note. The flavored essence is made of raw materials including, in weight percent, 0.5-0.8% of 1% hydroxycitronellal, 1-2% of ethyl acetate, 5-8% of isoamyl acetate, 0.01-0.5% of beta-damascenone, 0.01-0.8% of dihydroactinidiolide, 0.01-0.8% of alpha-ionone, 1-2.5% of vanillin, 0.5-4% of butyric acid butylester, 0.5-5% of acetic acid, 0.5-5% of lactic acid, 4-10% of dried apricot slices extract, 4-10% of plum extract, 1-5% of tomato extract, 0.5-2% of iris extract, 3-8% of Zimbabwe tobacco extract, 20-30% of propanediol and 4.1-61.67% of 70% ethyl alcohol. The flavored essence solves the problems that an existing cigarette is single in fragrance and obvious in offensive odor and stimulation, smoking satisfaction and enjoyment of the cigarette is improved, the aroma amount of the cigarette is increased, obvious sour and sweet note is given for the cigarette, the flavored essence is rich in fragrance, and stimulation is reduced.

The invention provides a preparation method of orange-flavored reconstituted tobacco and the orange-flavored reconstituted tobacco. The preparation method comprises steps as follows: taking, soaking, drying and grinding fresh orange peels, adding orange peel powder to a paper base during coating, and performing coating, drying and the like. According to the method, after the powder with the proper particle size is prepared from the orange peels, a coating technology is organically combined, various properties of the reconstituted tobacco are improved, effective ingredients of the orange peels are applied to preparation of the reconstituted tobacco more scientifically and efficiently, compared with common reconstituted tobacco with no orange peel powder added, the prepared orange-flavored reconstituted tobacco is higher in smoke concentration, better in fragrance texture and richer in fragrance, the synergistic effect of the fragrance of fresh oranges and effective ingredients of a coating liquid is played, and prepared cigarettes are fine, lasting and smooth in smoke and higher in overall oral comfort degree.

The invention discloses a processing method for dried olive fruit sweetmeat and belongs to the technical field of agricultural local products. The processing method comprises the following steps of a, placing olive fruits into an edible salt aqueous solution with the concentration of 9-12 percent, soaking the olive fruits under a closed condition for 4-8 days, then placing the olive fruits into an edible salt aqueous solution with the concentration of 6.5-7.5 percent, and performing natural lactic acid fermentation under a condition of keeping the temperature at 19-27 DEG C as well as the closed condition for over 20 days; b soaking and washing the olive fruits which are fermented in the step a through clean water; and c, punching or scratching the soaked and cleaned olive fruits, then sugaring and drying the olive fruits to obtain the dried olive fruit sweetmeat. According to the method, the nutrition of the fruits cannot be destroyed under the condition that any chemical substances and food additives are not added; furthermore, unique fragrance is generated through conversion of components in a fermentation process; the produced dried olive fruit sweetmeat has a strong frankincense flavour and rich nutrition.

The invention discloses a casing flavor for an expanded cut tobacco. The casing flavor comprises the following components in parts by weight: 8-15 parts of a Zimbabwe tobacco leaf extract, 5-12 parts of a Brazil tobacco leaf extract, 3-8 parts of honey, 1-3 parts of 10% by mass of a red jujube extract, 2-5 parts of 1% by mass of phenylacetaldehyde, 5-8 parts of 1% by mass of guaiac wood oil, 0.5-2 parts of a fenugreek fluid extract, 1-3 parts of a liquorice fluid extract, 2-5 parts of maple syrup, 1-2 parts of 10% by mass of an orris root extract, 10-25 parts of water and 12-61.5 parts of propanediol. After the casing flavor is added into the expanded cut tobacco, the sensory quality shortages of insufficient fragrance, high metal impurity gas content, high irritation, metallic flavor residues and the like in the existing expanded cut tobacco are overcome, the fragrance content is increased, the expanded cut tobacco is endowed with fragrance and sweetness of a fruit and is enriched in fragrance, the throat irritation is reduced, and the sensory quality of the expanded cut tobacco is remarkably improved.

The invention discloses an environment-friendly cigarette filter rod as well as a preparation method and application thereof. The preparation method of the environment-friendly cigarette filter rod comprises the following steps: adding a high-starch food material and a high-fiber plant material into a popcorn machine, and extruding; performing extrusion moulding through a mould; and mechanically cutting to obtain a solid filter rod or hollow filter rod. The preparation method has the advantages of low equipment requirements, simplicity in operation, cheap raw materials and low production cost; and the prepared solid filter rod and hollow filter rod have high safety performance, are environment-friendly and have certain adsorption interception functions and aroma enhancement effects.

The invention discloses a casing flavor for light flavor-style cigarettes. The casing flavor is added with a certain amount of angelica polyclada tincture, angelica root tincture, apricot extract and jasmine concrete; the extracted natural herbal raw materials are mainly selected from local plants growing in Hubei Shenlongjia area, and then the ingredients having a good effect on tobacco are extracted by use of a modern extraction technique and are applied to the casing flavor for the light flavor-style cigarettes; the casing flavor for the cigarettes mainly contains aromatic raw materials having aromas, such as hay aroma, sweet aroma, fruity aroma and cream aroma to form the style of the light flavor-style cigarettes; as a result, the aromas of the cigarettes are enriched and the comfort and the quality of the product are improved.

The invention discloses an orange essence for filter capsules, a preparation method of the orange essence, the filter capsules and cigarettes. According to the orange essence for filter capsules disclosed by the invention, aroma of the orange essence can be obtained through cooperation of various raw materials. Since no essential oil is adopted as the raw material of the essence, the orange essence for the filter capsules disclosed by the invention has fixed chemical components and constant contents, and no influences of production conditions, storage environments, manufacturers and other external factors are generated, so that stability of the quality of the orange essence for the filter capsules is ensured. Moreover, the orange essence for the filter capsules has rich aroma and good coordination, aroma can be improved and modified well, the sweet and cloying feeling is reduced, offensive odor is covered, and irritation is reduced; and the quality and quantity of the aroma can be improved, the cigarette aroma is coordinated, the sensory comfort is increased, and the smoking taste and aftertaste can be improved.

The invention relates to a cord-like Fenghuang Dancong black tea preparation method, sequentially comprising the following steps of: picking up fresh leaves, broiling the fresh leaves, drying the fresh leaves, touching the fresh leaves, naturally withering, twisting, fermenting, drying and baking with charcoal. The cord-like Fenghuang Dancong black tea preparation method is re-innovated by using a Fenghuang oolong tea collecting and processing process and a black tea refining process. The black tea prepared by using the method not only has the characteristics of natural flowery/fruity sharpness, strong honey taste, obvious hill rhythm, strong sweet force, and brewing resistance of Fenghuang oolong tea, but also has the characteristics of warm nature, warm stomach and mellow taste of the black tea. Furthermore, the prepared finished product tea has various natural floral note/fruity and specific plexus rhyme, can meet the requirements of consumers with different tastes, and is a tea production process with generalization significance.

The invention discloses oil marinate in secret formula, which includes following raw materials: refined oil, cooked rapeseed oil, soup-stock, dark soybean sauce, salt, chicken essence, Chinese pricklyash, dry chili, chili powder, monosodium glutamate, Chinese onion, raw ginger, rock sugar, star anise, fennel, cloves, alpinia katsumadai, lysimachia sikokiana, fructus amomi, rhizoma kaempferiae, amomum tsao-ko and cinnamon bark. A preparation method includes: 1) washing and blanching the marinating raw materials, adding the raw materials to marinade, heating the marinade to boiling, stewing themarinade on soft fire, and when the raw materials are 80% cooked, moving out and draining the raw materials, and air-cooling the raw materials; 2) placing marinating oil in a marinating pot, heatingand boiling the marinating oil and adding the marinating raw materials in the step 1) to the marinating pot for marinating the raw materials; 3) moving out the marinating raw materials, and when the marinating oil is cooled, soaking the marinating raw materials in the marinating oil. The product has unique flavor, high nutritional value and strong fragrance, is long in shelf life and is easy to transport and store.

The invention discloses a brewing method of a male drinking jujube wine. The brewing method comprises the steps of: 1. preparing wort; 2. preparing a wrought jujube material; 3. preparing a jujube wine; 4. taking Chinese wolfberries, donkey-hide gelatin, radix astragali, codonopsis pilosula, Chinese angelica, safflower, radix polygonum multiflorum, morinda officinalis, eucommia, tuber onion seeds, schisandra chinensis, rosa laevigata, cistanche deserticola, cinnamomum aromaticum, polygonatum rhizome, cynomorium songaricum, tortoise shells, a hippocampus, a gecko, a pilose antler, herba epimedii, and rhodosin for mixing, then conducting percolation to prepare a percolating solution; 5. blending a male drinking jujube wine crude product; 6. carrying out filtration with an ultrafiltration membrane; 7. performing hot filling; 8. conducting microwave sterilization. The male drinking jujube wine of the invention has higher clearness and brightness than products prepared by traditional technologies. Meanwhile, after three years of preservation, the product of the invention generates substantially less sediments than traditional products preserved for three months. The jujube wine of the invention has kidney tonifying and yang invigorating efficacy, and can make the male feel full of energy after 100ml of administration each day. Especially for the middle-aged and elderly men, the wine provided in the invention can make them rejuvenated and greatly improve the sexual life quality.

The invention discloses a blending method of mixed-flavor type white spirit. The blending method comprises the steps of base liquor selection, base liquor blending as well as alcohol content drop and packaging. The blended white spirit is unique in aroma, and the various aromatic substances are high in content, diversified in type, and rich in aroma. The white spirit blended according to the method has the advantages that the wine body is mellow and rich, has lingering aftertaste, strong pit aroma, soft sweet and refreshing mouthfeel, and pure faint scent, and has harmonious flavors, refreshing and clear aftertaste, and fresh honey fragrance; a drinker obtains soft continuous mouthfeel after the white spirit just enters the mouth, and obtains the refreshing and clear mouthfeel after swallowing the white spirit, and the aftertaste is enjoyable and smooth. According to the blending method, the different micro ingredients with different aroma types are blended with the base liquor, and then the new balance is achieved, so that the wine body has good harmony and unity.