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 hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.

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 preparation method of a meat-flavor essence. The method comprises the following steps: in a reactive kettle, successively adding a sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed plant protein, enzyme-dispersed animal protein and yeast extract for maillard reaction to obtain a reaction essence base; with salad oil as the solvent, successively adding zanthoxylum oil, anise oil, cinnamon oil, geranium oil and ginger oil to obtain spicy essence base; with trimethylene glycol as the solvent, successively adding 4-methyl-4-sulfydryl-2-pentanone, 4-methyl-5-ethoxyl thiazole, 2-acetylpyrazine, ethyl maltol and vanillin to obtain a meat-flavor essence base; taking the reaction essence base, the spicy essence base and the meat-flavor essence, and adding table salt, monosodium glutamate, white granulated sugar and a thickening agent, uniformly mixing, and using a homogenizer and a colloid mill to prepare a pasty essence; and stirring the prepared pasty essence under the constant temperature of 50-100 DEG C for 10-60min to obtain the finished product. The essence is more plump in flavor and more natural, and has more cooking sensation.

The invention relates to a natural yoghurt flavor basic charge and a microbiological fermentation method thereof. The method mainly comprises the following steps: lactic acid bacteria freeze starters are prepared, yoghurt fermentation medium is prepared, and the natural yoghurt flavor basic charge is prepared; fermentation treatment is carried out on the yoghurt fermentation medium which takes fresh milk, full cream milk, or nonfat dried milk powder as main basic charge by using the various lactic acid bacteria freeze starters, centrifuging for primary solid-liquid separation; and clear liquid, i.e. the natural yoghurt flavor basic charge, is obtained by refinedly filtering supernatant. The natural yoghurt flavor basic charge produced by the method of microbiological fermentation contains various important milk flavor fragrant ingredients such as acids, alcohols, ketones, lactones and sulfur-containing compounds and can be made into the yoghurt flavor by proper modification, which can be widely applied to various beverages, dairy foods, ice creams, bakeries, candies, and the like. Compared with common formulated yoghurt flavors, the fermented yoghurt flavor has not only good flavor but also fermented taste.

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 a preparation method of high-nuclear yeast powder essence, which comprises the following steps that: bone with meat is cleaned; the cleaned bone with meat is put into a bone breaking machine, and bone and meat mixture is obtained; egg cream and water are added into the bone and meat mixture to be stirred uniformly, the mixture is fed into a bone mill to be pulped, and bone and meat sauce is obtained; the bone and meat sauce is added into a reaction vessel to be heated, stirred and sterilized, and the bone and meat sauce in the reaction vessel is fed into a cooling and heating jar; a stirring water-cooled system is turned on to cool the bone and meat sauce to be 50DEG C, enzyme preparation is added in, enzymatic hydrolysis is carried out, and a thermal reaction essence precursor is obtained; the thermal reaction essence precursor is fed into the reaction vessel, heated, inactivated and added with reaction materials; the thermal reaction essence precursor and the reaction materials are heated and stirred, Maillard reaction is carried out, and semi-finished high-nuclear yeast powder essence is obtained; and the semi-finished high-nuclear yeast powder essence is heated, stirred, sterilized, added with edible salt, emulsified, homogenated, granulated and dried, and finished high-nuclear yeast powder essence is obtained.

The invention discloses a preparation method for a natural cream flavour, which is a method for preparing the cream flavour by way of the dry fractionation of cream in combination with the oxidative pyrolysis technology and the enzymatic hydrolysis technology. The preparation method includes the following steps: cream is adopted as material, and the cream is divided into a component A and a component B within different melting point ranges according to the melting point of each component in the cream or the different intersolubilities of the cream under different temperatures, and therefore is separated; the air is then added under the stirring condition, so that the component A can be heated and oxidated, and thereby oxide C is produced; the component B and the oxide C are mixed and enzymatically hydrolyzed, and thereby the cream flavour is prepared. The method fractionates the different components of the cream, and pertinently carries out oxidation and oxidative pyrolysis, the cost can be greatly saved, the high-yield and high-efficiency cream flavour can be obtained, the technique for preparing the cream flavour by utilizing the technique provided by the invention and enzyme source is simple, and is suitable for industrialized production, the product has the advantages of both zymolyte and oxide, and the aroma is mellow, rich, strong and natural.

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 relates to essence for mutton braised in a brown sauce and a preparation method of the essence. The essence for mutton braised in a brown sauce is prepared from the following raw materials of furanone of which the concentration is 1%, maltol of which the concentration is 1%, 4-methylcyclopentenolone of which the concentration is 1%, 3-methylthiopropanol of which the concentration is10%, 3-methylthio propionaldehyde of which the concentration is 10%, furfurylmercaptan of which the concentration is 10%, octanoic acid of which the concentration is 10%, 4-mercapto-4-methylpentan-2-one of which the concentration is 10%, 4-methyloctanoicacid of which the concentration is 10%, cumin seed oil, distilled ginger oil, aniseed oil, cassia oil and salad oil, wherein the concentration refers to the mass concentration of monomer spice diluted with the salad oil. The essence for mutton braised in a brown sauce disclosed by the invention has rich fresh fragrance of the mutton braised ina brown sauce, and is mellow in fragrance and long-lasting in fragrance remaining. When the essence for the mutton braised in a brown sauce disclosed by the invention is taken and is subjected to perfuming evaluation in perfuming foods of seasoning and the like, the result lies in that when the addition quantity is about 0.2%, a good effect can be achieved, and fragrance remaining stability and heat resistance of the fragrance are good.

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 provides roasted-seaweed-flavor essence which is prepared from, by weight, 40-50 parts of dried porphyra yezoensis, 0.6-0.75 part of cellulase, 0.32-0.6 part of compound protease, 0.32-0.6 part of papain, 8-15 parts of glucose, 8-15 parts of xylose, 7-8 parts of amino acid, water and roasted-seaweed-flavor base. The invention further provides a preparation method of the roasted-seaweed-flavor essence. On the basis of own fragrance and flavor of seaweed, a process combining enzymolysis technology, Maillard reaction technology and flavor blending technology is used to constantly modify basic fragrance and flavor, so that roasted seaweed fragrance is more and more full and mellow and closer to natural roasted seaweed fragrance. The roasted-seaweed-flavor essence belongs to water-quality essence, has wider application range, can be applied in industrial food flavoring and can serve as a seasoner to be applied in food cooking.

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 preparation method of a mixed dairy product enzymolysis product, a blending and modifying method of the enzymolysis product and use of the enzymolysis product. The preparation method comprises the following steps: (1) adding water and adding lipase to well mix after mixing butter with cheese, and carrying out enzymatic hydrolysis under an agitation or constant-temperature oscillation condition; (2) heating the obtained enzymolysis product, inactivating the lipase, carrying out centrifugal separation and taking an upper organic phase; and (3) carrying out blending and modifying on the enzymolysis product. The essence, namely the enzymolysis product prepared by the preparation method can be used for flavoring a feed, and comprises natural flavor substances which are obtained by using a biotechnology, so that the natural and healthy psychology of a consumer is met, and a new use is added for the butter produced in the skimmed milk production process. Meanwhile, stable control on a milk lipase enzymolysis hydrolysis product is another innovation and progress of a dairy product production technology, development of an enzymic preparation industry is promoted, and application of food enzyme in the dairy product processing industry and the feed industry is expanded.

The invention relates to a preparation method of a mixed dairy product enzymolysis product, a blending and modifying method of the enzymolysis product and use of the enzymolysis product. The preparation method comprises the following steps: (1) adding water and adding lipase to well mix after mixing butter with cheese, and carrying out enzymatic hydrolysis under an agitation or constant-temperature oscillation condition; (2) heating the obtained enzymolysis product, inactivating the lipase, carrying out centrifugal separation and taking an upper organic phase; and (3) carrying out blending and modifying on the enzymolysis product. The essence, namely the enzymolysis product prepared by the preparation method can be used for flavoring a feed, and comprises natural flavor substances which are obtained by using a biotechnology, so that the natural and healthy psychology of a consumer is met, and a new use is added for the butter produced in the skimmed milk production process. Meanwhile, stable control on a milk lipase enzymolysis hydrolysis product is another innovation and progress of a dairy product production technology, development of an enzymic preparation industry is promoted, and application of food enzyme in the dairy product processing industry and the feed industry is expanded.

The invention is related to thickening agent used for natural meat flavour essence and preparation method, wherein the agent is prepared from the following substances (by weight ratio), xanthan gum 0.5-1.0%, guar gum 0.5-1.0%, sodium carboxymethylcellulose 3.0-4.0% and balancing water. The preparation for the thickening agent comprises heating through 60-70 deg. C water-bath, charging right amount of colloid raw material into the water while stirring, stirring and storing 24 hours for fully swelling.

The invention discloses a preparation method for a natural cream flavour, which is a method for preparing the cream flavour by way of the dry fractionation of cream in combination with the oxidative pyrolysis technology and the enzymatic hydrolysis technology. The preparation method includes the following steps: cream is adopted as material, and the cream is divided into a component A and a component B within different melting point ranges according to the melting point of each component in the cream or the different intersolubilities of the cream under different temperatures, and therefore is separated; the air is then added under the stirring condition, so that the component A can be heated and oxidated, and thereby oxide C is produced; the component B and the oxide C are mixed and enzymatically hydrolyzed, and thereby the cream flavour is prepared. The method fractionates the different components of the cream, and pertinently carries out oxidation and oxidative pyrolysis, the cost can be greatly saved, the high-yield and high-efficiency cream flavour can be obtained, the technique for preparing the cream flavour by utilizing the technique provided by the invention and enzyme source is simple, and is suitable for industrialized production, the product has the advantages of both zymolyte and oxide, and the aroma is mellow, rich, strong and natural.

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 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.

The invention discloses hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.

The invention discloses a method for preparing a thermal reaction essence. The method comprises the following steps of: adding sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed vegetal protein, enzymolysis animal protein, carriers and egg powder into a high-pressure reaction kettle according to a certain proportion and sufficiently mixing the components; uniformly rising the temperature of the reaction kettle to 100-120 DEG C with a temperature rising speed of 4-6 DEG C / minute for reacting for 35-80 minutes by controlling the temperature at 100-120 DEG C so as to obtain a reaction essence precursor; getting the following components in pars by weight: 50-70 parts of reaction essence precursor, 15-30 parts of carrier, 2-5 parts of glycerin, 2-4 parts of butter, 2-10 parts of egg powder and 2-4 parts of salt; sufficiently and uniformly mixing the raw materials and then heating an obtained mixture by high heat in a microwave oven for reacting for 2-10 minutes; naturally cooling an obtained reaction product to room temperature; and airing and pulverizing to obtain the powdered thermal reaction essence.

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.

The invention relates to a natural yoghurt flavor basic charge and a microbiological fermentation method thereof. The method mainly comprises the following steps: lactic acid bacteria freeze starters are prepared, yoghurt fermentation medium is prepared, and the natural yoghurt flavor basic charge is prepared; fermentation treatment is carried out on the yoghurt fermentation medium which takes fresh milk, full cream milk, or nonfat dried milk powder as main basic charge by using the various lactic acid bacteria freeze starters, centrifuging for primary solid-liquid separation; and clear liquid, i.e. the natural yoghurt flavor basic charge, is obtained by refinedly filtering supernatant. The natural yoghurt flavor basic charge produced by the method of microbiological fermentation containsvarious important milk flavor fragrant ingredients such as acids, alcohols, ketones, lactones and sulfur-containing compounds and can be made into the yoghurt flavor by proper modification, which canbe widely applied to various beverages, dairy foods, ice creams, bakeries, candies, and the like. Compared with common formulated yoghurt flavors, the fermented yoghurt flavor has not only good flavor but also fermented taste.

The invention relates to a production method of sweet osmanthus-flavor car perfume, and is characterized in that the method comprises the following steps: 1) mixing distilled water and medicinal alcohol, and putting the mixed liquid into a container; 2) sequentially adding sweet osmanthus essential oil, petitgrain essential oil, cedar essential oil and glycerin, and mixing and blending evenly; 3) loading the mixed liquid into a closed container, then putting in a shady and cool dry place, and aging; 4) putting aged perfume in a refrigerating chamber, and refrigerating; 5) filtering the refrigerated perfume with a suction filter; and 6) disinfecting the filtered perfume, filling, and selling.