193results about How to "Soft aroma" patented technology

The invention discloses a natural plant product compound sweetening agent and a preparation method thereof. The compound sweetening agent is prepared from momordica grosvenori dietary fibers, mogroside V, fructooligosaccharide, erythritol, isomalt and malic acid. The preparation method includes the following steps of 1, dissolution and water membrane filtration, wherein by weight part, all the raw materials are fully dissolved with water and then filtered with a water filtration membrane, and a compound sweetening agent solution is obtained; 2, concentration and drying, wherein the compound sweetening agent solution is subjected to vacuum concentration and spray drying, and the compound sweetening agent is obtained. The compound sweetening agent can well modify and cover the sweet aftertaste and bad aftertaste of mogroside V, is pure in flavor, fragrant in smell, fresh and cool in taste and high in dietary fiber content and has the natural fragrance of momordica grosvenori, and the sweetness is 1-15 times that of saccharose; the method is simple and stable in production process, low in energy consumption and suitable for large-scale production, and the prepared sweetening agent is good in uniformity and stable in nature.

The invention belongs to the technical field of cigarette production, and particularly relates to a method for producing novel blended type cigarettes with flue-cured tobacco styles. The method comprises extracting Hubei Enshi burley tobacco and American burley tobacco with ethyl alcohol in a concentration of 30%; subjecting the extracted tobacco to high-temperature processing in a baking oven, and performing charging for spare; meanwhile, performing charging and perfuming on functional module cut tobaccos according to requirements of blended type cigarette styles; adding an appropriate number of the functional module cut tobaccos, tobacco flake cut tobaccos expanded cut stems and expanded cut tobaccos with cut flue-cured tobaccos serving as basic cut tobaccos, performing evaluation, analysis and screening repeatedly and determining a cigarette blending formula finally. The novel blended type cigarettes produced by the method have the advantages of being delicate in fume, rich and harmonious in fragrance, heavy and soft in fume, comfortable in flavor, and clear and sweet in aftertaste; the style of the novel blended type cigarettes is similar to the style of Chinese flue-cured tobacco type cigarettes, besides, the cigarettes have characteristics of international blended type cigarettes, and requirements of different consumers can be met.

The present invention provides a strain of saccharomyces cerevisiae, wherein a preservation number is CCTCC NO:M 2012500. The saccharomyces cerevisiae has characteristics of strong stress resistance, high sugar resistance, high temperature resistance, high alcohol resistance, good permeability, and high alcoholicity of the produced wine, can be widely used for brewing excellent quality red wines of various characteristic red grape varieties in China production regions, and can further be used for brewing blue berry wines, jujube wines, and other high-end fruit wines with various characteristics and ordinary fruit wines. According to the present invention, compared to a new wine fermented by commercial yeast RC212, a new wine brewed by fermenting a merlot grape raw material through the saccharomyces cerevisiae has characteristics of good clarity, rich aroma, soft and pleasure taste, good attachment to wall, and good mellow taste; compared to the new wine fermented by commercial yeast RC212, a new wine brewed by fermenting a Cabernet Sauvignon grape raw material has characteristics of good clarity, rich aroma, mellow taste, and good attachment to wall; and the saccharomyces cerevisiae of the present invention is suitable for fermenting Syrah, Cabernet Gernischt and other red grape varieties, and can further be used for fermenting blue berry wines, jujube wines, and other high-end fruit wines with various characteristics, and brewing ordinary fruit wines.

The invention provides a slice tobacco processing method for improving the use value of raw materials by utilizing a redrying production line, which comprises the following steps: (1) sensory evaluation of the quality of the slice tobacco and classification of the quality categories; (2) adopting an appropriate pretreatment moisture regain and leaf selection method according to the slice tobacco of different quality grades; and (3) mixing the slice tobacco of different grades and processing the slice tobacco to obtain a finished product. The invention has the advantages of simple technologicalmethod, scientific and reasonable design, strong operability, easy realization of continuous production, pure aroma, smoother smoke, obvious improvement of irritation and aftertaste, more coordination of chemical composition content, more reasonable blade structure, and remarkable improvement of formula value after the processing of the tablet tobacco raw material.

The invention discloses a preparation method of natural milk flavor essence. The preparation method takes single cream as a starting raw material, and comprises the following steps: adding an emulsifying agent and mixing with water; homogenizing and emulsifying by using a high-speed homogenizing shearing machine; pasteurizing and cooling; adjusting the pH (Potential of Hydrogen) of the system to be 7.2-8.4; adding 20,000L of lipase Palataste which accounts for 0.5-2.0% of the mass of the single cream, controlling the temperature to be 40 DEG C-70 DEG C, and carrying out enzymolysis for 2.5-5.0 hours; then controlling the temperature to be 85 DEG C, carrying out enzyme deactivation and cooling to obtain the natural milk flavor essence. The natural milk flavor essence prepared by the preparation method disclosed by the invention has the advantages of natural and soft aroma and long aroma keeping time, which cannot be realized by same-type milk essence prepared from a single spice. The preparation method of the natural milk flavor essence disclosed by the invention has the characteristics of low production cost, no pollution in a production process, great economic benefits, high product purity, good safety and the like.

The invention relates to a jasmine flower additive for tobacco and the preparation method and applications thereof. The jasmine flower additive essentially consists of the jasmine flowers. The preparation method includes the steps that the jasmine flowers are extracted by heating and refluxing petroleum ether or ethanol solution or by soaking at ambient temperature; the extracted fluid is filtered and then decompressed and condensed into jasmine flower soaking cream which is mixed with honey in certain proportion to obtain the jasmine flower additive for tobacco. The jasmine flower additive is dissolved in the solution of ethanol and propanediol with certain concentration to form saturated solution, which is then evenly sprayed on cut tobacco, tobacco stems or tobacco sheets which are then prepared into cigarette. The dosage of the jasmine flower additive accounts for 0.01percent to 5percent of the weight of the cut tobacco, the tobacco stems or the tobacco sheets. The jasmine flower additive is characterized by the harmony of the jasmine flower fragrance and the tobacco fragrance and can soften the cigarette smoke and reduce the irritation of the cigarette fragrance to the respiratory system and the harm of smoking.

The invention discloses a hawthorn essence and a preparation method thereof. The hawthorn essence comprises the raw materials by weight percent: 10.0-20.0% of hawthorn extract, 0.3-1.0% of eugenol, 0.05-0.2% of lemon oil, 0.1-0.3% of geraniol, 0.1-0.5% of hexenyl acetate, 1.0-2.0% of 2-methyl butyric acid, 0.1-0.5% of strawberry acid, 0.1-0.3% of acetic acid, 0.5-1.0% of ethyl acetate, 0.5-1.0% of ethyl butyrate, 0.1-0.5% of isoamyl acetate, 0.1-0.3% of trans-2-hexene aldehyde, 0.05-0.2% of furanone and the balance of propylene glycol. The hawthorn essence provided by the invention has natural hawthorn fragrance and taste, is high in natural feel and fresh feel, and is mild and lasting in fragrance.

The invention relates to a fruit vinegar beverage, and in particular relates to a compound type fruit vinegar beverage. The compound type fruit vinegar beverage is characterized by comprising the following components in parts by weight: 3-5 parts of lemon, 3-5 parts of green plum, 1-2 parts of roselle, 6-8 parts of Citrus oleocarpa Tanaka, and 6-8 parts of pineapple through alcoholic fermentation and acetic fermentation. The compound type fruit vinegar beverage prepared from the five common tropical and subtropical fruits including lemon, green plum, roselle, Citrus oleocarpa Tanaka and pineapple through alcoholic fermentation and acetic fermentation has the ruby red color which can not be seen from common fruit vinegar beverages, is clear and transparent, has the special compound fruit scent of the tropical and subtropical fruits, has the soft aroma, is pure, fresh and pleasant, has the unique fermentation flavor of fermented vinegar, as well as palatable sour and sweet, and all the flavors are coordinated, so that the compound type fruit vinegar beverage has the special flavor of compound fruit vinegar; moreover, the fruit vinegar has rich nutritive values and certain dietary therapy health efficacy, thus also being nutrition vinegar and health care vinegar.

The invention discloses a method of preparing natural milk-flavored essence by virtue of enzymatic hydrolysis of double enzymes and fermentation of multiple microorganisms, with natural cream as a raw material. The method comprises the following operating steps of melting the cream; adding a medium and an emulsifier; carrying out homogeneous emulsification; carrying out pasteuring; carrying out enzymatic hydrolysis of the double enzymes, anddeactivating the double enzymes; carrying out fermentation of the microorganisms, and drying to prepare the milk-flavored essence. With the adoption of the method, the enzymatic hydrolysis time is shortened; middle-and-short-chain fatty acids of C4-C12 are generated; meanwhile, as milk proteins are hydrolyzed into flavor such as polypeptide and amino acid by virtue of protease to form a unique milk flavor, the strong, pleasure and lasting feelings of the taste of the milk in the essence are strengthened, and the bitterness and the wax taste caused by the middle-and-short-chain fatty acids are eliminated; by virtue of the fermentation of multiple microorganisms, flavor compounds are increased; as a great deal of lactic acids are generated due to the fermentation of lactic acid bacillus, the flavor and the taste can be improved to form diversified acides and milk flavors, and the fragrance is further softened. The natural milk-flavored essence prepared according to the invention is pure and soft in fragrance and is strong in milk flavor; and compared with the natural cream without treatment, the fragrance of the natural milk-flavored essence can be strengthened by 20-300 times.

The invention discloses a honeysuckle ice cream and a processing technology thereof, relating to ice creams and processing technologies thereof. The honeysuckle ice cream provided by the invention is unique in fragrance of honeysuckle, cool and tasty and enriched in nutrition. The honeysuckle ice cream comprises the following components in percentage by weight: 0.5-0.7 percent of honeysuckle, 8-10 percent of whole milk powder, 10-16 percent of white granulated sugar, 2-6 percent of margarine, 0.1 percent of essence, 1.0-2.0 percent of cyclodextrin, 6-8 percent of syrup, 0.2-0.3 percent of sodium alginate, 0.1-0.2 percent of monostearin and 0.1-0.2 percent of sucrose ester.

The invention relates to an application method of tobacco raw material particles in a cabo product, which comprises the following steps that after expansion treatment is performed on cabo raw materials, the cabo raw materials are shattered into cabo particles with the moisture content less than or equal to 10% and the particle diameter less than or equal to 5 mm by adopting a mechanical shattering mode, or the cabo raw materials are shattered into the cabo particles with the moisture content less than or equal to 3% and the particle diameter less than or equal to 3 mm by adopting an airflow shattering mode; after tobacco raw materials are dried, the tobacco raw materials are shattered into tobacco fragments with the moisture content less than or equal to 10% and the particle diameter less than or equal to 5 mm by adopting the mechanical shattering mode, or the tobacco raw materials are shattered into the tobacco fragments with the moisture content less than or equal to 3% and the particle diameter less than or equal to 3 mm by adopting the airflow shattering mode; then the cabo particles or the tobacco fragments are shattered into 400 meshes to 1000 meshes, so as to obtain the tobacco raw material particles; and finally, the tobacco raw material particles are uniformly mixed with a functional material liquid of the cabo product which needs to be added in accordance with 0.1% to 1% of the weight of the cabo product, so as to be added to the cabo product in a feeding mode. After the tobacco raw material particles are added by adopting the application method, the smoking quality of the cabo product is obviously improved, the source aroma of tobaccos is enhanced, stimulation and offensive odor are obviously weakened, the aroma is smooth, and the availability of the cabo product is obviously increased after treatment.

The invention discloses a preparation method of tobacco flakes through tobacco stems using a biochemical machinery method. The preparation method of the tobacco flakes through the tobacco stems using the biochemical machinery method comprises (1) conducting pretreatment to tobacco stem materials, (2) putting the tobacco stems into white rot fungi solution, then adding water, preparing biological enzymolysis solution, conducting enzymolysis of the tobacco stems in the biological enzymolysis solution, (3) mixing urea which is 4-10 % of the tobacco stem materials by mass and sodium hydroxide which is 5-15 % of the tobacco stem materials by mass, and adding water to dissolve to obtain lignin degradation solution, spraying the lignin degradation solution into the biological enzymolysis solution to obtain biochemical reaction soak solution, soaking the tobacco stems into the biochemical reaction soak solution and generating biochemical reaction, (4) conducting concentrate fluid exhaustion treatment, (5) conducting pulp abrading and pulp washing treatments, (6) conducting purifying treatment, acquiring tobacco stem pulp, (7) manufacturing tobacco base flakes, and (8) obtaining the tobacco flakes. The preparation method of the tobacco flakes through the tobacco stems using the biochemical machinery method can remove the lignin in the tobacco stems effectively, reserves tobacco ingredients in the tobacco stem, and thus turns the waste to wealth, and is safe and environment friendly.

The invention relates to lemon essence for water-based ink. The lemon essence is prepared from, by weight, 1%-30% of lemon essence, 5%-55% of compound modification oligosaccharide and deionized water. The lemon essence is composed of lemon oil, litsea cubeba oil, citral diethyl acetal, myrac aldehyde, bergamot aldehyde, lemonile, decanal, caprylic aldehyde, dodecanenitrile, citonellye nitrile, ethyl methylphenylglycidate, linalyl acetate, linalool, lilial, benzyl acetate, cyclamen aldehyde, terpilenol, terpinyl acetate, anisic aldehyde, verdyl acetate, geraniol, geranyl acetate, citronellol, citronellyl acetate, isocyclocitral, styralyl acetate, isoeugenol, ionone, heliotropin, iso-longitolanone, HHCB and ethyl alcohol. The invention further provides a preparation method of the lemon essence for the water-based ink. According to the lemon essence for the water-based ink and the preparation method of the lemon essence, the compound modification oligosaccharide is used as a wall material, the lemon essence is wrapped so that lemon nanocapsule slow-release essence can be formed, and therefore fragrance depositing and water solubility of the essence are improved.

The invention discloses a preparation method of natural banana spice. The preparation method comprises the following steps that a whole washed banana is subjected to microwave enzyme deactivation and mashed into thick liquid; pectinase, cellulose and beta glucosidase are added to the obtained thick banana liquid, the mixture is stirred and reacts for 30-120 min at the temperature ranging from 40 DEG C to 50 DEG C, and banana syrup is obtained after enzymolysis is conducted; the banana syrup subjected to enzymatic hydrolysis is filtered centrifugally, and centrifugate is obtained; acid proteinase is added into the centrifugate to be subjected to enzymolysis and clarification at the temperature ranging from 34 DEG C to 36 DEG C for 30-90 min; the obtained matter is subjected to instant enzyme deactivation at the superhigh temperature and then is subjected to sterile filling and sealing, and the liquid natural banana spice is obtained. The natural banana spice has rich, pure and mellow banana flavor, and can be applied to flavor allocation and directly used for food charging.

The invention relates to the technical field of steak processing, in particular to a steak for children and a manufacturing method thereof. The steak for children comprises steak raw materials and seasoning. The seasoning comprises, by weight, 3-6 g of edible salt, 10-14 g of soy, 3-5 g of white granulated sugar, 4-6 g of trehalose, 3-6 g of baking soda, 7-10 g of egg white, 3-6 g of soyabean protein powder, 4-7 g of starch, 0.2-0.4 g of licorice powder, 1-1.5 g of ground black pepper, 0.1-0.3 g of ground myristica fragrans and 200-300 g of vegetable oil. The product is ruddy in color, soft and natural in fragrance, salty, fresh and palatable, the beef is fine, smooth and rich in elasticity, and the steak is fresh, tender, juicy, rich in nutrition, easy to absorb and absorb and is a product suitable for being eaten by children.

The invention relates to a microbial leavening with violet perfume and a preparation method thereof. The method includes Paenibacillus amylolyticus BM-B-340 seed culture, shaking fermentation, leavening separation and other steps. The leavening containing 7,8-dihydro-Beta-ionol has the perfume of natural tobacco plant. Compared with the perfume of the conventional tobacco essence Beta-irisone, the perfume of the product is more elegant and unique and milder, so the product has a good market prospect and high application value.

The invention provides agilawood essential oil atomized liquid. The agilawood essential oil atomized liquid is mainly prepared from the following raw materials in parts by mass: 1 to 20 parts of agilawood essential oil and 60 to 90 parts of natural plant extract, wherein the agilawood essential oil comprises the components of aromatic compound and sesquiterpenoids; the natural plant extract comprises the components of N-acetylglucosamine, aloe gel and aloe polysaccharide. A preparation method comprises the following steps of sequentially adding the agilawood essential oil and the natural plant extract, and uniformly mixing and stirring the mixture to obtain the agilawood essential oil atomized liquid. The agilawood essential oil atomized liquid provided by the embodiment of the invention does not contain glycerinum and propylene glycol, and has the effects of health, health care, environment protection, smooth, soft, mellow and unique taste and elegant and noble fragrance.

The invention discloses Paeonia ostii flower kvass and a production method thereof. A Paeonia ostii flower kvass beverage is produced from Paeonia ostii flowers, Paeonia ostii bark and radix glehniae, all of which have health-care efficacy and are subjected to processes such as raw material preparation, fermentation, filtration, filling and sterilization. Specific medicinal components of Paeonia ostii flowers are remained, and the Paeonia ostii flower kvass beverage is sweet, sour and unique in taste, gentle in flavor and rich in nutrition, has the health-care efficacy of removing heat to cool blood and nourishing yin to clear away the lung-heat, and is a health-care beverage with wide market foreground and low alcoholic strength.