63results about How to "Silky taste" patented technology

The invention discloses a processing method for a papaya fruitcake. The processing method comprises the following steps: (1) preparation of papaya pulp: pouring papaya into 3-5% of salt water, boiling, mashing and grinding; (2) gelatin melting: mixing 15-25% of cane sugar and 1-3% of edible gelatin, and dissolving by hot water; (3) blending and boiling: adding 15-25% of maltodextrin, 10-20% of coconut milk, 0.5-1.5% of citric acid, 0.1-0.5% of sodium citrate and the melted edible gelatin into the papaya pulp to bend, homogenize, boil and stew until the soluble solid reaches 70-80%; (4) forming and drying: placing the papaya pulp material boiled in the step (3) in a forming die to cool, preparing the formed fruitcake body, then alternating temperature, baking, drying and packaging, so that the papaya fruitcake is obtained. The processing method is simple and feasible, the prepared fruitcake is rich in nutrition, and soft and smooth in taste, has unique papaya fragrance and coconut milk fragrance, can be stored for a long time without particles on the papaya fruitcake, and sugar-flowing, and is suitable for people of all ages.

The invention provides passion fruit juice and a preparation method thereof, belonging to the technical fields of food and beverages. The passion fruit juice is prepared by taking passion fruits as a main material and taking honey, maltose, old rice and citric acid as auxiliary materials; traditional Chinese medicine liquid prepared by decocting eight traditional Chinese medicine materials including jackfruit, herba lophateri, arrowroot, flower of rice bean, lignum dalbergiae odoriferae, vine of multiflower knotweed, pine needle and frangrant daphne flower and extracting is added for assistance, so that the passion fruit juice keeps original nutritional ingredients, while the effects of dispelling the effects of alcohol, sobering up and helping sleep are added, and the efficacy of the passion fruit juice is enhanced. The preparation method is simple and easy to operate, and the prepared passion fruit juice does not have any additives, and is safe and free of toxic and side effects.

The invention relates to a soft core chocolate composition used in a cold drink and a processing method thereof, belonging to the field of food processing. The soft core chocolate composition used in the cold drink comprises the following raw material components according to the content: 22 parts by weight of white granulated sugar, 35 parts by weight of cacao fat, 5 parts by weight of powdered milk, 30 parts by weight of powdered glucose, 50 parts by weight of palm oil of 24 degrees, 20 parts by weight of salad oil, 15 parts by weight of West Africa alkalinized cacao powder, 3 parts by weight of soybean phosphatide and 0.1 part by weight of essence. The invention has the advantages that the technique method is advanced, and a product is not hard at low temperature, has soft and smooth mouth feel and is savory and mellow.

The invention belongs to the field of fermented milk products, and especially discloses a raw-material composition of fermented milk. The raw-material composition of the fermented milk is prepared from the following raw materials in percentage by mass: 60-69% of raw milk, 8-16% of concentrated milk, 15-20% of single cream, 7-8% of sugar, 0.4-1% of concentrated milk protein powder, and 0.002-0.0026% of a leavening agent. The raw-material composition of the fermented milk disclosed by the invention is free of addition of additives, such as stabilizers, thickeners and so on, so that the fermented milk is uniform, fine and smooth in organizational state, as well as silky in taste; moreover, the fermented milk is richer in creamy texture and cream aroma, mellow in flavor, and appropriate in sour-sweet taste.

The invention discloses an envelope-type functional chocolate and a making method thereof. The method comprises the steps of: making a chocolate sauce, namely adding cocoa butter in a water bath at the temperature of 45 to 50 DEG C in the ratio of the raw material, and heating until the cocoa butter is melted; after the cocoa butter is melted, adding milk mineral salt, sugar alcohol, fruit powder, dietary fibers and docosahexaenoic acid (DHA) oil, and uniformly mixing; grinding and preserving the heat; preparing an envelope, namely adding sugar alcohol and brown sugar into purified water for dispersion dissolving, heating the solution to 75 to 95 DEG C, adding modified starch, gelatin, gellan gum and glycerin, fully stirring for uniformly dispersion, keeping warm, and standing for 3 to 5 hours; and pouring the chocolate into the envelope to obtain the envelope-type chocolate. By the making method, the envelope and the functional chocolate are combined, so that the product has a smooth taste of the chocolate and also has a health-care function of supplementing nutrients; and the envelope can improve the stability of the chocolate, prevent the nutrients from oxidation, improve the product quality, prolong the shelf lift and especially prevent the chocolate from damage at high temperature during transportation.

The invention discloses a cordyceps militaris coffee, and belongs to the technical field of food processing. The coffee comprises the following raw materials by weight: 0.5-1 part of a cordyceps militaris extract, 3-5 parts of ultrafine coffee powder, 3-6 parts of non-dairy creamer, and 2-4 parts of sucrose. The processing method comprises the following steps: uniformly mixing of cordyceps militaris extract, ultrafine coffee powder, non-dairy creamer and sucrose according to the amount in the formula, and uniformly mixing the materials to obtain the cordyceps militaris coffee. The method adopts the compatibility of the cordyceps militaris extract and the coffee, and the cordyceps militaris coffee has the health care effects of refreshing, anti-oxidation, blood fat reduction and immunity enhancement; the provided cordyceps militaris coffee has a silky, dense and full-bodied taste, pure coffee taste, and rich foam. The coffee has the health care effects while satisfying the taste, and isa good drink for people who are busy, stressed, and have irregular work and rest schedules.

The invention provides natto jam and a processing method thereof. The processing method of the natto jam comprises the following steps: adding 0.5-0.9 part by weight of water and 0.1-0.15 part by weight of salt in every part of natto; then fermenting for the first time at the temperature of 34-38 DEG C; and fermenting for the second time at the temperature of 28-32 DEG C to obtain the product. The natto jam is yellow or brown viscous jam, and has unique taste and aroma; the physicochemical index and the microorganism content of the natto jam conform to the national standard; and the natto jam is safe to eat.

The invention discloses a fig-flavored enzyme rich in dietary fiber. The enzyme is prepared by using fresh fig, bamboo shoot, coconut, pomegranate, color-protection liquid, cellulase, pectinase, lipase, brewing yeast, compound lactic acid bacteria and the like. The preparation includes adopting a plurality of colloid mills to conduct incremental shearing to further reduce the particle size and obtain raw material slurry, then adopting a plurality of enzymes for compound enzymatic hydrolysis, conducting ultrasonic digestion, homogenization, sterilization and multiple fermentation to obtain thefig-flavored enzyme rich in dietary fiber. The finally-obtained fig-flavored enzyme has a strong flavor, the raw material juice rate is high, nutrients are released in large quantities, and a producttastes silky and delicate. The decomposition of insoluble dietary fiber after repeated fermentation can enhance the digestion and the absorption of the nutrients by the human body. In addition, with the fig, the bamboo shoot, the coconut and the pomegranate as the raw materials, the rich fig flavor of the product is harmonious and complementary with the refreshing of the bamboo shoot, the sweetness of the coconut and the sweet and sour of the pomegranate, making people comfortable and grateful.

The invention belongs to the field of health drink processing technologies and discloses an affinal drug and diet drink and a preparation method thereof. The affinal drug and diet drink is composed of a Chinese fevervine herb and root extracting solution, Gorgon fruit juice, white poria clear juice, red date juice, millet congee water and an auxiliary material solution. According to the prepared drink, affinal drug and diet traditional Chinese medicines are used as the raw materials, and the affinal drug and diet drink has the functions of invigorating spleen to promote digestion, clearing damp and nourishing the stomach, strengthening the spleen and stomach, tonifying middle-Jiao and Qi, and the like. Meanwhile, the drink is delicious in taste and silky in taste, is line with the taste of loving sweets of children, does not injure teeth and is the drink aiming to invigorate spleen to promote digestion for the children. The affinal drug and diet drink is abundant in source of raw materials and simple in preparation method and can be produced in large scale. In addition, the affinal drug and diet drink has good economic benefit and social benefit.

The invention discloses a rose flower cookie biscuit which comprises the following raw materials by weight part: 80-100 parts of butter, 80-100 parts of low-gluten flour, 10-20 parts of rose flowers, 20-40 parts of sugar, 40-60 parts of almond, 1-3 parts of salt, 2-8 parts of eggs, 10-20 parts of milk and 2-8 parts of concentrated vanilla. The rose flower cookie biscuit is delicious and tasty, tastes smooth and is mellow in the mouth.

The invention relates to the technical field of beverage production. In order to solve the problems of single flavor and poor stability in shelf life of traditional milk tea beverages, the invention provides a hot-filled PET bottle milk tea beverage containing Japanese Okinawa black sugar and a preparation method of the milk tea beverage. Every 1000mL of the hot-filled PET bottle milk tea beveragecomprises the following components: 30-80g of whole milk powder, 2-30g of skimmed milk powder, 5-100g of white granulated sugar, 2-15g of coconut oil, 2-20g of black tea, 0.1-5g of Japanese Okinawa black sugar, 0.1-3g of an emulsifier, 0.1-20g of a thickening agent, 0.01-0.05g of a phosphate, 0.01-1g of an antioxidant, 0.05-0.5g of nisin, 0.1-1.5g of an acidity regulator and the balance of purified water. The formula disclosed by the invention is based on milk, tea, black sugar and coconut oil; specific components and content proportions are adopted for synergistic proportioning, so that compared with common milk tea, the hot-filled PET bottle milk tea beverage is smoother in taste, is healthier and is more stable in shelf life. the preparation method is simple to operate, has no specialrequirement on equipment and is easy for industrialization.

The invention discloses low-sugar and low-fat black garlic chocolate and a making method thereof, relates to chocolate and a making method thereof, and aims to provide low-fat, low-sugar and low-energy black garlic chocolate. The low-sugar and low-fat black garlic chocolate is made of black garlic sauce, black garlic powder, a cocoa mass, cocoa powder and vegetable oil. The making method includes the following steps that firstly, the black garlic sauce is added into the cocoa powder and the vegetable oil and then evenly mixed and stirred, and the mixture is poured into a mould to be formed; secondly, the cocoa mass is heated to be melted, the black garlic powder is added and evenly mixed and stirred, and then the mixture is injected into the mould in the first step in a sprayed mode; thirdly, freezing and drying are performed. The low-sugar and low-fat black garlic chocolate has the brownish-black color of common chocolate and is bright in color and luster, complete in form and low in sugar content and fat content; a chocolate coat is dense and does not shed; the strong aroma of common chocolate and the unique aroma of black garlic are coordinated, and the low-sugar and low-fat black garlic chocolate is appropriate in sweetness, crisp, fragrant, glutinous, smooth but not greasy and free of grainy mouthfeel.

The invention relates to the technical field of foods, in particular to a toffee sauce, a preparation method thereof, honeycomb sugar containing the toffee sauce, and a preparation method of the honeycomb sugar containing the toffee sauce. The toffee sauce is prepared from the following raw materials in parts by weight: 650-780 parts of high fructose corn syrup, 300-470 parts of milk powder, 70-88 parts of honey, 60-71 parts of water, 5-9.5 parts of a leavening agent and 0-3 parts of food flavor. The honeycomb sugar containing the toffee sauce is prepared from the following raw materials in parts by weight: 200-300 parts of white granulated sugar powder, 90-115 parts of the toffee sauce, 73-90 parts of high fructose corn syrup, 10-17 parts of a leavening agent, 3-9 parts of honey and 0-4 parts of table salt. The toffee sauce disclosed by the invention has full-bodied scorch fragrance and milk fragrance and has fine and smooth mouth feel. The honeycomb sugar containing the toffee sauce is crisp in mouth feel, is not stuck to teeth, has unique scorch fragrance and milk fragrance, and is fragrant, sweet, mellow, fine and smooth in mouth feel. The preparation method of the toffee sauce and the preparation method of the honeycomb sugar containing toffee sauce are simple and convenient to operate, high in efficiency and suitable for industrialized popularization.

The invention discloses a preparation method of small-molecular wine and a production system thereof. The preparation method and the production system disclosed by the invention have the beneficial effects that ultrahigh-pressure micro jet equipment adjusts the throttling area by changing a trapezoidal ring-shaped gap between a valve core and a valve seat to generate ultrahigh-speed jet, and afterlarge pressure drop is formed in a reaction cavity, static pressure up to 200MPa-600MPa is formed; due to instantaneous conversion of the kinetic energy and the actions of high-speed impact, oscillation, expansion and cavitation and the like of fluid, a large shearing force is generated; hydrogen-bond combination, hydrophobic bonding and ion combination in macromolecular three-dimensional structures are damaged, so that free micromolecules in 0.1-10 nanometers are formed; under the action of Vander Wale force, intermolecular self assembly is finished, so that a relatively-stable polybasic micromolecular cmopound is formed; in the process, the content of fusel oil with larger molecular weight is obviously reduced, and the efficiency of conversion and association from macromolecular acid, alcohol, ester, aldehyde and ketone compounds to fatty acid, lipopeptid, polyol and aromatic hydrocarbon and the like is greatly improved, so that the mouth feel and the quality of the wine body can beimproved to a greater extent in a shorter time.

The invention discloses a making method of a corn Zongzi. The making method comprises the following steps: (1) softening corn flour, namely fully stirring the prepared corn flour and water with a temperature of 30-50 DEG C, placing the mixture for 10min-30min; (2) kneading a corn dough, namely mutually kneading the corn flour softened in the step (1) and oil to make the corn dough, and placing the corn dough for 15h-24h; (3), wrapping the Zongzi, namely wrapping the kneaded corn dough into the Zongzi by using a reed leaf; and (4) steaming the Zongzi, namely cooking the wrapped Zongzi until being cooked. According to the making method of the corn Zongzi, disclosed by the invention, relatively high viscosity and digestibility of the made Zongzi are achieved, the corn Zongzi is smooth in mouth feel, and relatively good in mouth feel; and the making method is simple, and is easy to hold.

The invention relates to the technical field of flavored black chocolates, in particular to flavored black chocolate and a production method thereof. The flavored black chocolate comprises the following substances in parts by weight: 500 parts by weight of cocoa butter, 100 to 200 parts by weight of cocoa powder, 5 to 15 parts by weight of vegetable oil, 3 to 8 parts by weight of immobilized lipase, 10 to 50 parts by weight of fruit pulp, 5 to 25 parts by weight of petals, 10 to 55 parts by weight of lactose, 15 to 60 parts by weight of honey, 1 to 10 parts by weight of compressed carbon dioxide, 3 to 8 parts by weight of probiotics, 1 to 4 parts by weight of chitosan, 3 to 12 parts by weight of tea polyphenol, 10 to 30 parts by weight of nut granules, 5 to 15 parts by weight of oat, 2 to6 parts by weight of lecithin, 0.1 to 0.6 part by weight of a beta-sitosterol preparation and 0.1-0.5 part by weight of a gamma-oryzanol preparation. The black chocolate provided by the invention notonly has rich nutrition, but also has crisp and refreshing mouthfeel in mouth and smooth, soft, glutinous and fragrant mouthfeel in the mouth, and the pulp, fresh flowers and crushed nuts mingled in the black chocolate endow the chocolate with fragrant and crisp mouthfeel.

The present invention relates to processed ginseng containing honey ingredients and a method for preparing the same. The method according to the present invention comprises the steps of: preparing a first mixture material comprising ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating ginseng and honey from the first mixture material; coolingthe separated ginseng at a low temperature; cooling the separated honey at room temperature; forming a second mixture material by mixing the ginseng cooled at a low temperature and the honey cooled atroom temperature; aging the second mixture material at a low temperature; and obtaining ginseng from the second mixture material. According to the present invention, hydrolysis for high molecular weight ginsenoside of ginseng is induced by honey ingredients such that the amounts of low molecular weight ginsenosides, such as Rg5+Rk1, Rg3, Rh2 and Compound K, which have high in vivo absorption rates, are increased.

The invention discloses baking milk and a production method thereof, and relates to the technical field of dairy products. The technical key points are that the baking milk includes, in parts by weight, 890-900 parts of fresh milk, 40-50 parts of reducing sugar, 18-22 parts of white granulated sugar, 23-27 parts of single cream, 1.5-1.7 parts of a compound thickening emulsifier, 9-11 parts of charcoal-grilled thick pulp, 0.2-0.4 part of sodium tripolyphosphate, 0.2-0.4 part of salt, 0.5-0.7 part of caramel flavor and 0.1-0.3 part of condensed milk flavor. The baking milk is rich in milk tasteand can meet the demands of people.

The invention provides a chocolate product containing rice germ and a production method thereof and belongs to the technical field of food processing. The chocolate product containing the rice germ is prepared from the raw materials of, by weight part, 8-12 parts of cocoa powder, 2-18 parts of rice germ flour, 40 parts of dark chocolate bars and 60-80 parts of white chocolate bars. According to the chocolate product containing the rice germ, the added rice germ is rich in nutrients such as protein, high-quality fat and mineral substance; moderate intake of high-content materials contained in the rice germ such as vitamin E, choline, inositol and cellulose can to a certain extent promote body fat metabolism, reduce cholesterol, prevent problems such as diabetes, obesity and constipation and reduce negative effects of traditional chocolate on human body. The chocolate product containing the rice germ is rich in nutrition, smooth in taste, sweet in flavor and easy to carry, and meanwhile, is a healthy novel functional food.

The invention discloses a chocolate and mel glutinous rice cake and a manufacture method thereof, and relates to the field of food processing. The chocolate and mel glutinous rice cake comprises the following raw materials: glutinous rice flour, sticky rice flour, mashed potatoes, chocolate, granulated sugar and extracting solutions. The manufacture method comprises the following steps of: (1) making a preparation of raw materials; (2) manufacturing crust materials; (3) manufacturing stuffing; and (4) manufacturing the glutinous rice cake. Compared with a traditional technology, the chocolateand mel glutinous rice cake has the advantages of a unique flavor and silky taste, and meets different tastes of consumers, a manufacture method is convenient and feasible, a sense organ experiment proves that the chocolate and mel glutinous rice cake manufactured by the method has good sense organ quality.

The invention discloses an ice cream milk slurry emulsifying and thickening agent. The ice cream milk slurry emulsifying and thickening agent is prepared from the following raw materials in percentageby weight: 21.77% to 24.72% of microcrystalline cellulose, 10.08% to 13.48% of mono-and diglycerides of fatty acid, 19.35% to 21.98% of span s-60, 2.16% to 6.65% of locust bean gum, 1.10% to 6.48% ofsodium carboxymethyl cellulose, 19.35% to 21.98% of sodium stearyl lactate, and 15.12% to 17.58% of sodium hexametaphosphate. The ice cream milk slurry emulsifying and thickening agent prepared fromthe above components improves the dispersity of grease and grease-containing solid particles, improves the viscosity of slurry, inhibits the growth of ice crystals, avoids the oil-fat separation during the storage of milk slurry, can endow the product with a 6-month normal-temperature storage time, enable the product to be stable in quality, smooth in mouth feel and good in melting resistance, improves the taste of the ice cream, and greatly improves the quality of ice cream.

The present invention relates to a milk tea drink, and in particular relates to germ sweetened bean paste milk tea and a preparation method thereof. During production, mung bean powder is ground into superfine powder, the superfine powder is put into a dry steam apparatus for keeping for 20 minutes, the dry-steamed mung bean powder and wheat germ are put into a frying machine for frying, the fried mung bean powder and wheat germ are cooled at -10 DEG C to -20 DEG C for 12-15 hours, then put into a mill for milling into superfine powder, 60-80 parts of water are added into soluble soybean polysaccharide, maltitol, apple polyphenol and cornstarch for even stirring, the mixture is treated under power of 220-260W microwave for 1-2 minutes, and then cooled to 55-58 DEG C, xylanase is added for thermal insulation enzymolysis for 40-60 minutes to obtain a liquid spray, the spray liquid is put into an atomization sprayer for spraying the superfine powder, the sprayed superfine powder is put into a baking oven for baking, and the baked superfine powder is packed in bags to obtain the germ sweetened bean paste milk tea.

The invention relates to the technical field of food, in particular to a formula and a preparation method of Earl Grey black tea chocolate fudge. The preparation method comprises the following steps:preparing a cake base, preparing a fudge, artificially bonding the cake base and the fudge, packaging by using a special sweet wrapper, and refrigerating and preserving at a low temperature of less than or equal to 5 DEG C to obtain a finished product. The appearance structure of the fudge is changed, the fudge is originally presented in the form of slices, the size is just proper, and the fudge is easy to eat without throat blockage; the combined structure is originally created; no chemical additive, gelatin and other chemical additives are not added in the whole process, so that other riskscaused by fudge are reduced; the fudge melts in the mouth, does not stick to teeth and can be absorbed quickly, so that people with hypoglycemia or needing to supplement sugar can be quickly suppliedwith energy to quickly prevent body collapse; the cake base is made of butter, milk, flour and eggs, so that nutrition required by the body can be provided and meal replacement can be realized; a purecopper pot is used for artificial slow-fire sugar boiling, so that the fudge is heated uniformly, is viscous in the texture and glossy and translucent in luster, has a unique Earl Grey black tea chocolate taste, has silky mouthfeel, and stimulates taste buds with sweet and delicious taste.

The invention discloses instant astragalus membranaceus coffee, which is prepared from the following components in percentage by weight: 10-15% of instant coffee powder, 35-50% of non-dairy creamer, 25-30% of powdered sugar and 10-15% of astragalus membranaceus powder. The preparation method comprises the following steps: 1, preparation of astragalus membranaceus powder: a, selecting materials; b,peeling; c, cleaning; d, drying; and e, crushing, wherein the crushed powder is screened with a 100-mesh sieve to obtain astragalus membranaceus powder; and 2, mixing: respectively sieving instant coffee powder, non-dairy creamer and powdered sugar through a 100-mesh sieve, then mixing with the astragalus membranaceus powder, blending according to the weight percentage, and uniformly mixing to obtain the product. According to the invention, the freeze-dried instant coffee and the astragalus membranaceus powder are combined, so that the instant astragalus membranaceus coffee is rich in fragrance and smooth in taste, and has unique flavor; the instant astragalus membranaceus coffee has the effects of refreshing, tonifying qi, enhancing immunity and preventing strain, has a certain health-care function, makes up the defect that a pure coffee beverage only refreshes a human body and does not nourish the human body, and provides a new way for development and utilization of health-care foods taking astragalus membranaceus as a main component; and the method is simple in process, convenient to operate and high in production efficiency.

The invention discloses a normal-temperature drinkable fruit-flavored yoghurt and a preparation method thereof. The method comprises the following steps: (1) mixing pre-sterilized raw milk with white sugar and a stabilizer, homogenizing, sterilizing and cooling, Add starter for fermentation to obtain yogurt base material; (2) demulsify the yogurt base material, cool it after smoothing pump treatment; (3) add jam to the processed yogurt base material, stir the mixed material Aseptic filling; (4) After the filled yogurt is subjected to ultra-high pressure treatment, it is ready to be obtained. The invention adopts the adjusted homogenization method, optimizes the process parameters of tissue refinement, changes the secondary sterilization process, and reduces the amount of stabilizer used, thereby preparing a drinkable fruit flavored yoghurt that can be stored at normal temperature. The yogurt prepared by the method has a silky taste, refreshing taste and good fluidity, and the product is rich in jam particles and is evenly distributed in the yogurt system.

The invention relates to an antiaging bean milk fiber active peptide rice wine and a preparation method thereof. The invention is characterized in that the rice wine is prepared from the following raw materials in parts by weight: 300-350 parts of fresh bean dreg, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 5-7 parts of Coptis chinensis pollen, 5-7 parts of royal jelly dry powder, 5-7 parts of grape seed extract and 5-7 parts of deep sea fish oil. The effective components of the antiaging bean milk fiber active peptide rice wine have the health-care functions of resisting oxidation, preventing aging, beautifying the face, promoting blood circulation, enhancing the immunity of human body and the like.

The invention relates to a preparation method of red wine and red wine vinegar. The method comprises the following steps of: (1) husking high-quality sticky rice, steaming and cooling to 0 DEG C; (2) adding rice wine and red yeast rice, mixing and stirring for preparing red wine, wherein the ratio of the sticky rice to the rice wine to the red yeast rice is 3.5:3.5:1; or adding cool boiled water and red yeast rice, mixing and stirring for preparing red wine vinegar, wherein the ratio of rice to the cool boiled water and the red yeast rice is 4:4:1; (3) fermenting with alcohol in an uncovered indoor fermentation tank at a constant temperature for 60-90 days in Spring and Winter and for 30-60 days in Summer and Autumn; and (4) filtering residues with gauze, sterilizing at a high temperature of 85-100 DEG C, cooling, purifying, filling, sealing, and refrigerating at a low temperature to obtain red wine which is red. The red wine has multiple health-care functions. The red wine vinegar contains multiple nutritional components such as amino acids and the like and fermentation microorganisms beneficial to a human body, has the characteristics of sweetness in acidity, sweet smell, good taste, corrosion resistance during long-term preservation, and the like, is a high-quality seasoning, and has the effect of treating diseases.

The invention discloses an electromagnetic heating device used for a heat source of an alloy phase-change material for cigarettes. The electromagnetic induction heating device comprises a battery power source (1), a control chip (2), an indicator light and a vibrator (3), and a phase-change heating device. Core (4), electromagnetic induction coil (5), heating cavity (7), metal heat transfer wall (8), thermocouple (9) and device shell (10), the invention is used for the heat source of alloy phase change material cigarette The electromagnetic induction heating device combines the advantages of high energy conversion efficiency of electromagnetic induction heating, rapid heating and excellent physical temperature control of alloy phase change materials, and at the same time improves the smoking experience of heat-not-burn tobacco and the experience of using the heating device.

The invention discloses application of 4-methyl-4-sulfydryl-2-pentanone to a green tea essence. According to the application, 4-methyl-4-sulfydryl-2-pentanone is added into the green tea essence with the amount of 0.5-2 ppm. Fragrances of the green tea essence comprise a green fragrance, a flower fragrance, a tea fragrance, a fruit fragrance, a fermenting fragrance and a cool fragrance. According to the application, as 4-methyl-4-sulfydryl-2-pentanone is used in the green tea essence, the flavor of the green tea essence can be enriched, and the quality and the market competitiveness of the green tea essence are improved. With 4-methyl-4-sulfydryl-2-pentanone, the first fragrance of the green tea essence is soft, the green tea essence is endowed with exquisite sweetness, the green tea characteristic in body fragrance is remarkable, and the end fragrance of the green tea essence is durable. The green tea essence can be matched with milky aroma, is tender and smooth in taste, and is suitable for milk tea drinks.