32results about How to "Round aroma" patented technology

A low-temperature heating type electronic cigarette heater comprises a heater component, a composite cigarette core and a cigarette holder portion. The composite cigarette core is consumable and cannot be reused, and the other portions are reusable; the composite cigarette core is composed of a core body and a filtering core in a combined manner and fills the heater component, the core body adopts natural plant fibers as the base material and is provided with tobacco aroma substances in an absorbed manner and tea polyphenol microcapsules, and the filtering core is tobacco paper filtering core compounded with bamboo fibers and is prevented from being carbonized during heating; a cigarette holder is connected to the heater component in a sleeved manner; the heater component comprises a connecting component, a supporting seat, a ceramic heating ring and a heat insulating sleeve. The composite cigarette core contacts with the ceramic heating ring in a cylindrical surface manner, the heating area is large, three ways, namely conduction, convection and radiation, of heat transfer during heating are provided, and the heating efficiency is high; the cigarette core releases contained tobacco ingredients through low-temperature heating, the taste is similar to that of a traditional cigarette, and toxics produced in the burning process can be avoided.

The invention discloses a fermentation and optimization method for tobacco flavors, which takes tobacco residual materials as raw materials, such as tobacco stems, tobacco dusts and secondary tobacco leaves, the tobacco residual materials are put into a fermentor, sugar and inorganic salt, tobacco flavor bottom materials, and water are added in to regulate pH value and a fermentation medium is obtained, and well-known preserving strain, micrococcus luteus ACCC11001, is selected as liquid fermentation strain and is fermented under certain fermentation conditions. The tobacco flavors after fermentation culture not only can maintain characteristic fragrance contained in original flavors, but also can ensure auxiliary fragrance obtained by fermentation to combine perfectly with the characteristic fragrance, and compared with the original flavors, the grade of the fragrance is improved obviously and the fragrance smells more elegant. The production process of the invention is simple, convenient and easy for extension, thus being provided with greater development and application value.

The invention provides a processing method for increasing the usability of burley tobacco, which includes the following steps: threshed and redried burley tobacco leaves are soaked in hot water, the weight ratio of the burley tobacco to the hot water is 1:16-20, the temperature of the hot water soaking the burley tobacco is 80 DEG C to 100 DEG C, and the soaking time is 20 to 30 minutes; after filtration, the burley tobacco leaves are kept, liquor is added into the burley tobacco leaves according to the solid-to-liquid weight ratio of 300-500:1, the burley tobacco leaves are put into a steamer, and after being subjected to stifling for 10 to 15 minutes, the burley tobacco leaves are taken out and are dried until the moisture content is 17 to 19 percent. By adopting hot water soaking and liquor stifling, the processing method can effectively remove the offensive odor, pungency and unique smell of the burley tobacco, the aroma of the burley tobacco is rich and delicate like the smell of cured tobacco, so the smell of the burley tobacco can be remarkably eliminated, consequently, the smoking quality of the burley tobacco is improved, and the usability of the burley tobacco in the formulas of cured tobacco cigarettes is increased.

The invention relates to a meat flavor which is prepared by the following method from the following raw materials in parts by weight: 20-60 parts of reaction base, 0.1-5 parts of spicy base, 0.1-5 parts of meat-flavor base, and other auxiliary materials, and the raw materials are mixed uniformly and processed by a homogenizer and a colloid mill to obtain a pasty flavor; and then the obtained pasty flavor is stirred at a constant temperature of 50-100 DEG C for 10-60 minutes to obtain the ultimate meat flavor finished product. The flavor retains the pure meat flavor original in the flavor, so that the flavor is more full and closer to nature, and gives more cooking sensation.

The invention relates to essence with taste of butter. The essence with the taste of butter comprises the following components in parts by mass: 50-70 parts of butter zymolyte, 1-1.5 parts of ethyl maltol, 0.5-0.6 part of undecalactone gamma, 0.8-1 part of gamma-nonanolactone, 0.1-0.3 part of 5.6-caproleic acid, 0.05-0.1 part of dimethyl sulfide, 0.7-1 part of ethyl caprylate, 0.2-0.4 part of methyl heptenone, 1-1.5 parts of butyric butyl lactate, 3-4 parts of 5-decanolide, 5-6 parts of delta-dodecalactone, 0.1-0.3 part of delta-tetradecalactone, 0.05-0.15 part of cis-4-heptene aldehyde, 3-4 parts of capric acid, 0.5-0.6 part of ethyl butyrate, 3-4 parts of palmitic acid, 0.05-0.1 part of 2-acetylpyrazine, 0.5-1 part of vanillin, and the balance being salad oil. The essence with the taste of butter disclosed by the invention has mellow, rich, comfortable and elegant fragrance in mouth feel, pure and natural milk taste, and plump and rich afteraste, and the temperature resistance of the essence can be permanent.

The present invention discloses a method for preparing a lipid aroma condensate by adopting fat as a raw material and by adopting a two step process of heating oxidation and degradation, and a product thereof. The specific method comprises: 1) in the presence of an antioxidant and water, introducing air to fat to carry out heating stirring oxidation, wherein an air flow rate is 0.1-2 m<3>/kg.h, a temperature is 100-180 DEG C, a time is 0.5-5 h, and a stirring speed is 200-1000 rpm/min; and 2) introducing nitrogen gas to the product obtained from the step 1) to carry out heating degradation, wherein a nitrogen gas flow rate is 0.1-0.5 m<3>/kg.h, a heating temperature is 100-180 DEG C, and a time is 0.5-6 h. According to the present invention, the obtained product has rich, harmonious and fruity lipid aroma, can be used as a thermal reaction flavor raw material, and can further be directly used in chicken essence, instant noodle condiments, soup sticks, sausages, cans, frozen dumplings and other seasonings or food as a natural food additive.

The present invention discloses a spice by using tea leaf crude and old leaves as a main raw material and a preparation method thereof, and belongs to the technical field of spices. The spice by usingthe tea leaf crude and old leaves as the main raw material comprises the following raw materials: tea leaf crude and old leaves, mint, folium artemisiae argyi, camphor, pogostemon cablin, dried tangerine peels, radices lithospermi, cymbopogon citratus, bay leaves, cumin and lily bulbs. The preparation method comprises the following steps: raw material pulverizing, sieving, then drying at a low temperature, fragrance improving, tableting, strip pressing, curing and packaging. The spice by using the tea leaf crude and old leaves as the main raw material in the present application has a delicately fragrant smell, also has a broad-spectrum micro-organism ability, is strong in the micro-organism ability, can enhance human body immunity, can also refresh mind and stimulate the brain, and enables people to be calm, relaxed and happy.

The invention discloses tobacco shreds prepared by taking roses as a raw material and relates to the field of tobacco industry. The tobacco shreds are prepared through the following steps: 1, using 100 weight percent of crimson glory roses or more than 30 weight percent of crimson glory roses and less than 70 weight percent of Rosa rugosa Plena, adding 20 to 50 weight percent of honey, 0.2 to 0.5weight percent of a Vanilla extractive and 0.1 to 0.4 weight percent of a licorice extract, and stirring; 2, putting the materials in the step 1 into an oven for roasting for 4 hours, keeping the temperature to be 80 DEG C so as to produce a Maillard reaction and rose honey fragrance, and at this time, the roseleaf moisture is reduced to be less than 17 percent; 3, when the temperature is loweredto a room temperature, taking out the materials from the oven, spraying 0.15 to 0.30 weight percent of agar, after hardening, shredding, spraying rose condensation water, mixing, then adding 2.0 to 3.5 weight percent of a flavouring agent, adding 2.0 to 3.5 weight percent of edible essence, closing for 24 hours for blending of flavor, and then carrying out air curing to obtain the tobacco shreds.The invention further discloses the tobacco shreds, cigarettes prepared by using the tobacco shreds, and the usage of the tobacco shreds serving as a tea drink.

The invention discloses a cis-4-heptenal and 5-methyl-2-phenyl-2-hexenal milk-flavor essence and application thereof in candies. The flavors of the essence consist of cream flavor, sour flavor, fat flavor, fruity flavor, bean flavor, grease flavor, vanilla burnt sweet flavor, milk lactone flavor and a solvent; secondly, suitable aromatic raw materials are selected to prepare a milk-flavor essence for candies according to various flavors; then, cis-4-heptenal and 5-methyl-2-phenyl-2-hexenal are added into the milk-flavor essence for candies according to the ratio of 1: (10-20), the added amount is 2-4ppm, and the aroma change of the essence is evaluated; and finally, milk-flavor essences with/without cis-4-heptenal and 5-methyl-2-phenyl-2-hexenal are respectively applied to the candies, and the influence on the aromas and mouth feelings of the candies caused by the essences is evaluated. According to the cis-4-heptenal and 5-methyl-2-phenyl-2-hexenal milk-flavor essence, through adding a small amount of cis-4-heptenal and 5-methyl-2-phenyl-2-hexenal, the aroma of the milk-flavor essence for candies is more mellow and full, the freshness of the initial aroma is improved, and the whole milk sweet flavor and grease feeling are enhanced.

The invention discloses an aroma-enhancing and throat-smoothing spice for tobacco and application. The spice for tobacco is prepared from the following raw materials in parts by weight: 5-15 parts offlammulina velutipes, 15-25 parts of momordica grosvenori, 15-25 parts of glycyrrhiza, 5-15 parts of natural lucid ganoderma and 5-15 parts of honeysuckle. The preparation method comprises the following steps: putting the raw materials in a drying box to be fully dried and ground to powder; adding 5-10 times of ethanol by weight to obtain a mixed liquid; placing the mixture in a constant temperature box at 37 DEG C for 10-12h; taking out the mixed liquid for reflux extraction for 1-3h; filtering the mixture with a 0.8-1-micron microfiltration membrane and collecting the filtrate to obtain extract. The formed extract not only makes fragrance of plants more full and mellow, but also is matched and coordinated with the tobacco. The spice for tobacco is dissolved in a plasticizer, and the plasticizer where the extract is dissolved is formation of cellulose acetate fiber filaments to prepare a cigarette holder nozzle. Compared with direct addition of the spice for tobacco into cut tobacco and a filter rod, the spice can play a role in enhancing and fixing aroma.

The invention relates to a preparation method for a grape spice. The preparation method comprises taking raisin as a raw material, firstly immersing in deionized water for 9-12 h, then adding cellulase accounting for 0.3-0.6% by mass of the raw material and beta-glucosidase accounting for 1-3% by mass of the raw material for enzymolysis; performing twice extraction on the slurry subjected to enzymolysis by using petroleum ether, and then performing reduced-pressure distillation, so as to obtain a concentrate; and performing water extraction on the slurry subjected to petroleum ether extraction, so as to obtain a water-extraction concentrate, adding xylose, alanine and phenylalanine into the water-extraction concentration for mixing, wherein the ratio of the water-extraction concentration, xylose, alanine and phenylalanine is 10:0.8-2:0.3-0.7:0.6-1.0; and performing maillard reaction to obtain a maillard reaction product, and finally mixing the maillard reaction product with the concentrate subjected to reduced-pressure distillation in the above step, so as to obtain the grape spice. The preparation method is simple, the steps are easy to operate, the added beta-glucosidase is capable of generating phenylethyl alcohol, nerol and other aroma substances, the raw material utilization rate is improved, and multiple new fragrance substances are generated through the reaction. The grape spice obtained by employing the preparation method is rich in note, and the fragrance is natural and mellow, stable and lasting.

The invention relates to a method for producing melanoidin through peanut meal. The method comprises the following steps of performing enzymatic hydrolysis on the peanut meal (peanut cakes), mixing the peanut meal (peanut cakes) after the enzymatic hydrolysis with amino acids and reducing sugar, performing a Maillard reaction, and performing spray drying so as to obtain powder namely the melanoidin. The method provided by the invention is simple in technology and convenient in industrial production, besides, raw materials are fully utilized, the reduction of the production cost is facilitated, and the melanoidin is powder slight dark in appearance, is rich in aromatic flavor, mellow in fragrance, refreshing in taste enabling people to enjoy endless aftertastes, and high in nutrient value.

The invention provides a preparation method for reducing the content of nicotine in a Yunnan tobacco extract refined substance. The preparation method comprises the following steps of: pretreating raw materials, shearing by a high-speed shearing machine, centrifuging by a centrifugal machine, adsorbing by macroporous resin, cleaning the macroporous resin, eluting by the macroporous resin, concentrating eluent under vacuum and the like. According to the method disclosed by the invention, the nicotine content can be obviously reduced, the nicotine content of a prepared product is reduced by 80% or more, and the contents of aroma substances such as megastigmatrienone, triethyl citrate, 3-hydroxy-beta-dihydrodamascone, phenylacetic acid, 2-oxo-alpha-ionol and the like are increased to different degrees. Moreover, the product has special fragrance different from that of a traditional Yunnan tobacco extract refined product, and the product obtained by the invention is rich in sweet fragrance, long in fragrance, rich and diversified in fragrance, mellow, natural, stable and lasting in fragrance, and good in compatibility with various spices, and can be widely applied to blending of medium-grade and high-grade essence.