7results about How to "Strong aroma" patented technology

This invention relates to the field of microbial technology, specifically to Kluyveromyces martensii YF51-1 and its application in semi-dry fermented whey wine. This strain can efficiently ferment lactose and galactose, while also exhibiting a high ABTS scavenging rate. The fermentation broth contains a high amount of amino acid nitrogen. Under conditions where sucrose is present, the amino acid nitrogen content in the sweetened whey fermentation broth is significantly higher than that in the unsweetened whey fermentation broth. Through process optimization, the optimal fermentation conditions for strain YF51-1 were obtained, ultimately producing a semi-dry whey fermented wine with a rich aroma and a sweet and sour taste, achieving an amino acid nitrogen content of 0.337 g / L, significantly higher than existing technologies. Through optimization of the freeze-drying process, a freeze-drying protectant suitable for strain YF51-1 was derived. This protectant consists of mannose, corn steep liquor powder, lysine, and calcium chloride. After optimization, this protectant demonstrates good protective effect on the strain, with a survival rate of up to 97.22%.

The application discloses crab flavor essence and a preparation method thereof. The crab flavor essence comprises the following raw materials in mass parts: butyl acetate 8-12 parts, dimethyl disulfide 5-9 parts, 2-acetylthiazole 4-7 parts, pyridine 2-5 parts, furfural 6-10 parts, 2-pentyl furan 3-8 parts, alcohol compound 7-11 parts, ketone compound 9-14 parts, aldehyde compound 6-11 parts, and pyrazine compound 8-13 parts. The alcohol compound, the ketone compound, the aldehyde compound and the pyrazine compound are added into butyl acetate, dimethyl disulfide, 2-acetylthiazole, pyridine, furfural and 2-pentyl furan to prepare the crab flavor essence with rich crab meat aroma, high sweet taste and high crab meat taste.

This invention belongs to the field of food technology, specifically relating to a fermented tomato cube and its preparation method. The preparation method includes the following steps: (1) Peel and seed fresh tomatoes, cut them into cubes, sterilize them, and place them in a sterile fermentation container. First, add *Lactobacillus casei*, mix evenly, and anaerobic ferment. Then, add *Lactobacillus rhamnosus*, mix evenly, and continue anaerobic fermentation. After sterilization, fermented tomato cubes are obtained; (2) Wash and peel onions, cut them into cubes, and pre-cook them to obtain pre-cooked onion cubes; (3) Mix the fermented tomato cubes, pre-cooked onion cubes, and seasonings evenly, cook at 80-85℃ for 20-25 minutes, and cool to room temperature to obtain fermented tomato cubes. The preparation method of this invention can ensure the efficient increase of total phenols in fermented tomato cubes while reducing the degradation of lycopene, achieving synergistic optimization of the nutritional quality of fermented tomato cubes, and improving the sensory quality of the final product.

The present application relates to a high-yield Morchella MZ-12 and its cultivation method, belonging to the technical field of edible mushroom cultivation. The present application uses chemical reagent N-methyl-N'-nitro-N-nitrosoguanidine (NTG) mutagenesis method to first obtain a Morchella MZ-12, which is preserved in the China General Microbiological Culture Collection Center on March 23, 2023, with the preservation number of CGMCC No.40394; the strain has a shortest mushroom growth time shortened by 10 days compared with the original Morchella strain, has a higher yield, has a strong resistance to Streptomyces, has genetic stability, has a more thick and elastic flesh compared with the known Morchella varieties, has a more rich aroma, and has a better commodity nature.

The utility model discloses a tea perfuming device for tea powder preparation, which comprises a base, the outer wall of the top of the base is fixedly connected with a driving seat, the inner wall of the driving seat is slidably connected with a stirring barrel, the tea perfuming device further comprises a spraying device, and the outer wall of the bottom of the spraying device is fixedly connected with the outer wall of the top of the driving seat; the utility model relates to the technical field of tea perfuming, according to the spraying device, through the cooperation of a spraying head and a spraying pipe, a water pump rapidly pumps perfume liquid in a spraying box, the perfume liquid is timely conveyed to the spraying head through a water outlet pipe and the spraying pipe and pushes a rotating paddle to rotate, and the rotating paddle drives the whole spraying head to slide and rotate along an annular groove through a rotating shaft; the atomized spice liquid is uniformly sprayed on the tea leaves through the atomizing nozzle, the stirring barrel can be heated through the heating plate arranged on the inner wall of the driving seat, and the tea leaves can better absorb the fragrance of the spice liquid by properly increasing the temperature.

This invention discloses an electronic atomizing liquid and its preparation method. By weight, the electronic atomizing liquid comprises: 1%–29.5% oil-soluble flavoring agent, 0–10% flavoring agent, 0–5% nicotine or nicotine salt, 0%–4.8% surfactant, 0.2%–14.9% co-surfactant, and 50%–98% carrier, wherein the carrier comprises one or more of propylene glycol, glycerol, and water. Through the action of the surfactant and co-surfactant, the electronic atomizing liquid is stable and does not become cloudy, exhibits good sensory evaluation after atomization, and has a rich and consistent aroma.

This invention belongs to the field of deer antler mushroom drying technology, specifically a heat pump drying device and method for deer antler mushrooms, including a dryer body; a door is rotatably installed on one side of the dryer body, a hot air vent is fixedly installed at the bottom of the dryer body, and several perforated trays are installed above the hot air vents. Each perforated tray has an adjustment component on one side and an auxiliary component on the other side. A dehumidification port is fixedly installed on one side of the dryer body. Through the adjustment components, in the later stages of drying, as the deer antler mushrooms gradually dry, the spacing between the perforated trays is reduced, enhancing heat transfer to the mushrooms. This avoids the problem of over-drying, causing the mushrooms to crack, darken in color, and decline in quality due to a fixed spacing, which would otherwise keep them in a strong ventilation and drying environment. This improves the efficiency of heat transfer in the later stages of drying, thereby improving the quality of the deer antler mushrooms.