102results about How to "Strong sense of nature" patented technology

The invention discloses a method for preparing a spirit flavoring spirit or a spirit flavoring liquor mainly aroma through liquid state fermentation and biological esterificaiton by using wastes produced from solid fermentation spirit production as culture mediums of composite bacteria. The composite bacteria comprise clostridium butyricum with a bacteria number of SICC1. 91, clostridium koseri with a bacteria number of SICC1. 13 and clostridium barati with a bacteria number of SICC1. 2; the composite bacteria fermentation mediums comprise yellow water, tail water, lees solution and pot-bottom water with a weight ratio of 7-8: 0. 5-1: 0. 5-1: 0. 5-1. Sodium acetate 1. 5and dibasic potassium phosphate 0. 04are added in the mixture solution, and ammonium bicarbonate is added to adjust pH value to 6. 5-7. 0, 95 degree ethanol 2 0s added after sterilization, then the mixture solution is sterilized at temperature 105 DEG C for 20min. The invention solves the pollution problem of the wastes to the water environment from the solid spirit production process. The added spirit body is more coordinate, which prevents the defect that the addition of monomer product easily generates float fragrant flavor. The spirit has strong nature feeling, and the recovered bacterial sludge and other residual nutritive matters can be recycled in the fermentation process and avoid secondary environment pollution.

The invention discloses a method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste by liquid state fermentation taking waste produced in solid-state fermentation liquor production as composite strain. The composite strain comprises Clostridium butyricum with strain number SICC1.91, Klinefelter Clostridium with strain number SICC1.13 and Pap Acetobacter with strain number SICC1.2; the composite strain fermentation medium is yellow water: tail water: groove liquid: spent wash=7-8:0.5-1:0.5-1:0.5-1, sodium acetate 1.5%, dipotassium hydrogen phosphate 0.04%, adjusting pH of ammonium bicarbonate to 6.5-7.0, adding 2% 95 degrees ethanol after sterilization; sterilizing 20 minutes under 105 degrees centigrade. The invention solves the pollution problem of the waste produced in solid-state fermentation liquor production process to the water environment, the added liquor being more coordinated, avoids the shortcomings that the added monomer products being easy to produce floating fragrance; the liquor has strong natural sense; the recovered strain mud and other residual nutrients are recycled in fermentation process, which avoids the secondary pollution.

The invention provides a method for preparing tobacco flavor with caprylic capric triglyceride and application of the tobacco flavor to cigarette bead blasting. The preparing method mainly includes the following steps that (1) natural plant raw materials are dried, smashed and sieved to be prepared into solid powder; (2) natural plant solid powder, the caprylic capric triglyceride and a vitamin Eare subjected to heating reflux extraction, rough filtration is carried out with gauze, then filtering is carried out with a microfiltration membrane, impurities and a small quantity of un-dissolved substances are removed, and the tobacco flavor is obtained. The method is simple in technology, easy to control and low in raw material cost; a prepared flavor product has the natural, pure and harmonious fragrance characteristics, the natural feeling is high, the product quality is stable, the tobacco flavor serves as an oil-solubility content and can be directly applied to a cigarette bead blasting core material, the online forming effect of bead blasting is stable, and meanwhile the tobacco flavor has the effect of removing the content of free radicals in cigarette mainstream smoke in the cigarette burning smoking process.

The invention discloses a natural apple essence and a preparation method thereof. The natural apple essence is prepared by carrying out blending modification on apple concentrate. The preparation method of the natural apple essence comprises the following steps of: (1) carrying out inspection, washing and crushing on raw material apples, then juicing, filtering juice to obtain supernatant, and concentrating the supernatant to the relative density of 1.050 to 1.250 by a vacuum concentration device to obtain the apple concentrate; and (2) carrying out blending modification on the apple concentrate. Not only does the preparation method of the natural apple essence, which is disclosed by the invention, overcome the defect of large using amount of a compound in a cigarette essence in the prior art, but also the natural apple essence prepared by the method has stronger natural taste, is purer, has excellent effect, can be coordinated with the fragrant of cigarettes, improves the smoking quality of the cigarettes and has an obvious effect of improving the smoking quality of the cigarettes.

The invention provides a method for preparing pork-flavor powder flavor. The method is characterized by adopting the method of combining a thermal reaction technology and a preparation technology. Compared with the traditional powder flavor, the prepared pork-flavor powder flavor is significantly improved on aroma strength, mouthfeel, likeness degree and heat resistance; and the pork-flavor powder flavor prepared by using the method has excellent flavoring effects of obviously improving meat feeling and mellow feeling after being added by a little amount, thereby greatly reducing the using cost.

The invention provides a functional lavender essence and a preparation method thereof. The functional lavender essence contains the following components in percentage by weight: 15-25% of lavender essential oil, 10-20% of broad-leaved lavender essential oil, 5-10% of mixed lavender essential oil, 1-2% of lavender clean oil, 0.5-1.5% of sage essential oil, 0.5-1% of folium eucalypti essential oil, 0.5-1% of Mentha piperita oil, 0.3-0.8% of patchouli oil, 1-2% of geranium oil, 0.3-0.6% of spearmint oil, 2-5% of lemon oil, 2-4% of bergamot oil, 20-30% of linalool, 20-30% of linalyl acetate, 0.5-1.5% of borneol, 0.1-0.5% of camphor and 0.4-0.8% of storax oil resin. The preparation method comprises the following steps: (1) proportioning; (2) stirring; (3) standing and filtering; (4) detecting; and (5) filling. The essence has the advantages of fresh and harmonious top note, high natural sensation, plump body aroma, obvious characteristic aroma and permanent basic note; and the essence has the curative effects of resisting dejection, resisting depression, soothing the nerves, lowering the blood pressure, diminish inflammation, alleviating pain, expelling worms and resisting bacteria, and can be widely used in daily use chemical products.

The invention discloses a seasoning material rich in peptide, the composition and mass percent of which are: water: 20-65; protein sources raw material: 15-50; reducing sugar: 1-10; L-cysteine Hydrochloride: 1-5; Disodium 5'-ribonucleotide: 0.1-2.5; sauce: 2-15; hydrolyzed vegetable protein: 2-15; 5-disodium inosinate: 0.6-3.8; cane sugar: 2-18; salt: 2-20; monosodium glutamate: 2-15; grease: 2-15; excipient: 5-20; spice:0.5-2; and edible spice: 0.2-1.5. The invention also discloses a method for preparing the seasoning material rich in peptide. The method consists of the steps of enzymolysis, filtering, dissolvation, pH adjusting, reaction, preparation, drying, crushing and the like. The seasoning material rich in peptide has long-lasting flavor and heavy aftertaste, is easy to use and can be applied to instant noodles, snack foods, complex condiment, meat products and the like.

The invention relates to sauce for barbecue and a preparation method thereof. The sauce for barbecue is prepared by the following raw materials of: ground aniseed, ground cinnamon, ground Sichuan pepper corns, ground celery seed, ground myrcia, ground thyme, ground black pepper, ground red chili pepper, onions, garlic, carrot powder, beef hydrolysate, tomato hydrolysate, hydrolyzed vegetable proteins, butter, tomato paste, maltodextrin, modified starch, glucose, monosodium glutamate, edible salt, butyl hydroxy anisol (BHA), water and thickening agents. The sauce for barbecue prepared through the method is natural and rich in taste, processing procedures are simple, and mass production of the sauce can be realized. Meat produced with the sauce is delicious and can effectively stimulate the appetite of people.

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 provides an oily thermal reaction beef essence and a preparation method thereof. The essence is prepared from the following raw materials, by weight, 1-10 parts of reducing sugar, 1-15 parts of one or more than two amino acids, 0.1-5 parts of VB1, 0-5 parts of VC, 0.1-3 parts of I+G, 0.1-5 parts of spicy material powder, 0.5-1 part of a scallion paste, 0.5-1 part of a ginger paste, and 60-95 parts of grease. The essence obtained in the invention has the advantages of strong fragrance with the beef characteristic, full meat fragrance and rich taste.

The invention relates to refined astragalus mongholicus health wine and a preparation method thereof and belongs to the technical field of drinking wine. The preparation method of the refined astragalus mongholicus health wine comprises the following steps: with milled glutinous broomcorn millet, astragalus mongholicus, sealwort, yeast for making hard liquor and yeast as raw materials, firstly milled glutinous broomcorn millet is soaked, cooked and dried in the sun, water is added for fermentation, then astragalus mongholicus, sealwort, yeast for making hard liquor and yeast are added and fermentation is carried out, and then a certain amount of white wine is added and fermentation is carried out continuously, so that mash is obtained; then pressing and filtering are carried out on the mash, wine liquid and mash liquid are separated, the separated wine liquid is clarified, and supernatant liquor is taken, so that raw wine is obtained; the raw wine is sterilized and brewed into old wine, alcohol content and sugar content of the old wine are adjusted, and finally filling, sterilizing and packaging are carried out, so that the refined astragalus mongholicus health wine is obtained.

The invention relates to a preparation method of flavored nutritional barbecue sauce. The barbecue sauce is prepared from the following raw materials: Chinese prickly ash, minced garlic, white sesames, ginger grains, salt, celery seed powder, peanut powder, cortex albiziae powder, walnut powder, red chili powder, onion powder, carrot powder, tomato sauce, maltodextrin, modified starch, glucose, fermented soybean sauce, soybean sauce, cumin essential oil, chicken powder, mutton powder, yellow rice or millet wine, white spirit, fish sauce, beef powder, beef tallow, gourmet powder, seafood powder, cumin powder and water. The barbecue sauce prepared by the preparation method has a high natural feeling, a rich taste and a delicious taste, and can be used for effectively stimulating appetite of people.

The abalone seasoning juice is prepared with natural abalone as main material as well as hydrolyzed plant protein, yeast essence, salt, gourmet powder, sugar, citric acid, denatured starch, caramel, preservative, etc. It has rich abalone fragrance, and may be used as seasoning for various foods.

The preparation process of fried sweet scallion oil microcapsule includes the following steps: 1. frying scallion section in 80-100 weight portions inside edible oil in the same weight at 90-110 deg.c, cooling to room temperature and filtering to operate filtrate I; 2. crushing acanthopanax bark in 1-10 weight portions to 10-20 mesh, frying in 2 times of edible oil at 170-190 deg.c for 3-10 min, filtering to obtain filtrate II; and mixing the filtrate I and the filtrate II to obtain fried sweet scallion oil; and 3. mixing maltodextrin in 10-30 weight portions, water in 50-300 weight portions and modified starch in 10-25 weight portions, adding the fried sweet scallion oil, homogenizing at 20-30 MPa pressure, spray drying in the conditions of air inlet temperature 160-180 deg.c and air outlet temperature 80-100 deg.c to obtain white powdered fried sweet scallion oil microcapsule.

The invention relates to tobacco essence and a production method thereof, in particular to natural strawberry essence and a preparation method thereof. The tobacco essence is prepared by mixing the following raw materials by weight percent: 10-15% of strawberry concentrate, 0.1-0.3% of acetic acid, 0.5-1.5% of leaf alcohol, 0.01-0.03% of acetaldehyde, 0.1-0.3% of hexanoic acid, 0.1-0.5% of ethyl maltol, 0.8-1.2% of methyl cinnamate, 0.03-0.07% of methyl dihydrojasmonate, 0.1-0.4% of deoxy linalool, 0.1-0.5% of gamma-decalactone, 0.3-0.5% of gamma-octalactone, 0.2-0.4% of delta-dodecalactone and the balance of propylene glycol. The natural strawberry essence has stronger natural sense, is purer, has real fragrance and can improve the cigarette fragrance, reduce irritation, mellow the smoke and ensure sweet aftertaste in the oral cavity after being added to the cigarettes.

The invention relates to abalone flavored essence. The abalone flavored essence is prepared from the following components in parts by weight: 92-99 parts of thermal response abalone flavored cream and 1-8 parts of an abalone flavored base, wherein the thermal response abalone flavored cream is prepared from the following components in parts by weight: 60-80 parts of an abalone mushroom enzyme solution, 6-15 parts of table salt, 2-8 parts of amino acids, 1-8 parts of reducing sugar, 3-6 parts of corn starch, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 1-3 parts of disodium 5'-ribonucleotide and 1-6 parts of yeast extract. The essence is the abalone flavored essence which is prepared without any seafood allergen substance and the problem that seafood allergic suffers cannot eat abalone products is solved, so that the market of an abalone flavored product is expanded; meanwhile, the essence is rich in abalone flavor, delicious in taste, high in simulation degree, abundant in nutrients and natural and safe, and fills the blank in the field of China; and deep processing of edible fungi is facilitated.

The invention discloses a reed leaf essence and a preparation method thereof. The reed leaf essence is prepared by mixing and then uniformly stirring the following components by mass percent: isophorone, 1% cis-4-hepen-1-al, vanillin, 10% ethyl myristate, 1% ethyl laurate, 2,4-dimethyl-5-acetyl thiazole, 1% 2,5-dimethyl pyrazine, 1% methyl cyclopentenolone, 1% 2-acetyl pyridine, mercaptan, leaf alcohol, sulfurol acetate, nonanal, 1% oxoisophorone, 20% furanone, ethyl maltol, maltol, vanilla bean tincture and a solvent. The raw materials used by the reed leaf essence are readily available, and the obtained reed leaf essence has a fresh, harmonious and soft fragrance, and a typical aroma of natural reed leaves, and is rich, lasting and stable in fragrance. The reed leaf essence can be used for flavoring rice dumplings, ice cream, cake and other foods.

The invention provides a coconut essence for food and a preparation method thereof. The coconut essence mainly comprises the following components: heptanolide, octalactone, octanolide, cocoanut aldehyde, decanolide, 6-methyl coumarin, milk lactone, ethyl butyrate, ethyl hexanoate, ethyl oenanthate, heptyl acetate, ethyl caprylate, octyl acetate, ethyl caprate, methyl salicylate, delta-Nonalactone, edible alcohol, and propylene glycol. The coconut essence is obtained by reasonably matching various spices so that the whole coconut essence is fresh and sweet, strong in natural feeling, full in body flavor, good in flesh feeling, smooth in mouth feel and lasting in basic flavor. The coconut essence can be applied to various food products with coconut flavor to meet the life requirement of people.

The invention discloses an orange water essence, formed by 1% butyl acetate at 0.18-0.26, 1% aldehyde group NO. 3 at 0.08-0.15, 1% alcohol at 0.01-0.02, 1% 3-hydroxy ethyl caproate at 0.015-0.023, 1% reverse-2-hexenol at 0.020-0.035, 1% ethyl caproate at 0.008-0.012, 1% fragrance at 0.016-0.025, 1% citral at 0.03-0.07, and the left is 10% orange oil. The invention can avoid the defects of present orange soluble essence as easy volatile and bad orange simulation, with natural feeling.

The invention relates to a preparation method for a kelp flavored seafood seasoning. The preparation method comprises the following steps: selecting dry swimming bladders as the raw material, carrying out the ultrasonic treatment after cleaning, crushing and soaking, adding papayotin for enzyme-controlled enzymolysis after beating, adding activated carbon for carbon removing after enzyme inactivating, and filtering through a filtering cloth to obtain an enzymolytic filtering solution; selecting kelp to be cut into pieces, adding water for heating and insulation extracting, and filtering to obtain a kelp extracting solution; mixing the enzymolytic filtering solution and the kelp extracting solution, adding monosodium glutamate, salt, disodium nucleotide and potassium sorbate for mixing to obtain a seasoning solution; subpacking the seasoning solution into bottles to obtain the finished liquid kelp flavored seafood seasoning, or carrying out spray drying on the seasoning solution to obtain the powdery kelp flavored seafood seasoning. The preparation method is reasonable in technology, controllable in operation, scientific in ingredient selection and short in preparation time; the prepared kelp flavored seafood seasoning is rich in kelp flavor, delicious in seafood taste, strong in natural sense, abundant in nutritions and easy to digest and absorb by a human body.

The invention relates to a preparation method of roast fish essence. The method comprises the following steps: rinsing fresh fish, chopping the washed fresh fish, putting the chopped fresh fish into a baking oven for baking at the temperature of 200-250 DEGC for 60-120 minutes, taking the baked fish out, cooling the baked fish and mincing the cooled fish to obtain minced fish; weighing 1-2 parts by weight of the minced fish and 2-6 parts by weight of water, putting the mixture into a reactor, performing enzymolysis at the speed of 300-500 revolutions per minute and at the temperature of 50-65 DEG C under a natural pH condition for 2-4 hours, raising the temperature to 80-100 DEG C, and performing enzyme deactivation for 10 minutes to obtain fish hydrolysate; and adding monosodium glutamate, I+G and table salt, and blending the monosodium glutamate, the I+G and the table salt with the fish hydrolysate to obtain the roast fish essence. The roast fish essence prepared by using the method is strong in natural feel, strong in roasting taste, natural, harmonic and excellent in mouthfeel and rich in nutritional ingredients.

The invention discloses cherry essence and essence microcapsules. The cherry essence comprises musk, abelmoschus esculentus lactone, methyl dihydrojasmonate, triethyl citrate, gamma-undecalactone, phenyl-1-hexanol, 3-Methyl-3-phenylglycidic acid ethyl ester, phenoxyethyl isobutyrate, dimethyl benzyl carbinyl butyrate, beta-ionone, natural anisylacetone, fructose ester, ethyl vanillin, tricyclodecenyl acetate, damascenone, methyl cinnamate, phenylethyl acetate, blackcurrant essence, high-cis o-tert-butyl cyclohexyl acetate, anisic aldehyde, phenoxyethanol, ethyl maltol, styrallyl acetate, ligustral, isononyl acetate, benzyl acetate, benzaldehyde, hexyl acetate, ethyl 2-methylvalerate, 2-methyl butyl acetate and the like. The cherry essence prepared by the invention not only has strong cherry fragrance, but also has natural soft feeling and high harmony, and the cherry essence microcapsules prepared by taking the cherry essence as a raw material can keep excellent flavor quality of the cherry essence in long-term storage.

The invention relates to a preparation method for a fruit and vegetable flavored seafood seasoning. The preparation method comprises the following steps: selecting dry swimming bladders as a raw material, carrying out the ultrasonic treatment after cleaning, crushing and soaking, adding in papayotin for enzyme-controlled enzymolysis after beating, adding in activated carbon for carbon removing after enzyme inactivating, and filtering through a filtering cloth to obtain an enzymolytic filtering solution; selecting fruits and vegetables to be cut into pieces, adding water in a reaction kettle, heating, extracting, and carrying out centrifugal filtration to obtain a fruit and vegetable extracting solution; mixing the enzymolytic filtering solution and the fruit and vegetable extracting solution, adding in monosodium glutamate, salt, disodium nucleotide and potassium sorbate, dissolving and uniformly stirring to obtain a seasoning solution; subpacking the seasoning solution into bottles to obtain the finished liquid fruit and vegetable flavored seafood seasoning, or carrying out spray drying on the seasoning solution to obtain the powdery fruit and vegetable flavored seafood seasoning. The preparation method is reasonable in technology, controllable in operation, short in preparation time and suitable for industrialized production; the prepared fruit and vegetable flavored seafood seasoning is rich in fruit and vegetable flavor, delicious in seafood taste, abundant in nutritions and easy to digest and absorb by a human body.

The invention discloses a tobacco flavor with natural sweet fruity aroma characteristics and a preparation method thereof. The method comprises the following steps: ethyl butyrate, ethyl isovalerate, butyl acetate and fruit extracts are uniformly mixed, the flavor is prepared, and the flavor can be dissolved into a solvent with any proportion for usage; and the flavor is applied to a tobacco product for endowing cigarettes with the natural sweet fruity aroma characteristics. The tobacco flavor aroma is coordinated with tobacco aroma, in order to improve smoking quality of cigarettes and improve comfort level for sense organs.

The invention discloses a seasoning sauce for fish with zanthoxylum armatum DC. The seasoning sauce is made from the following raw materials in percentage by weight of 12%-25% of pickled capsicum frutescens, 9%-15% of zanthoxylum armatum DC., 4-10% of fresh materials including fresh ginger and onions, 5%-10% of edible salt, 5%-8% of white granulated sugar, 5%-12% of monosodium glutamate, 0.1%-0.5%of flavor nucleotides disodium, 6-9% of bone soup-stocks, 0.05% of potassium sorbate, 0.004%-0.007% of disodium calcium ethlene diamine tetraacetate and the balance vegetable oil. The invention further discloses a preparation method of the seasoning sauce for fish with zanthoxylum armatum DC. The seasoning sauce for fish with zanthoxylum armatum DC can solve the problem that chlorophyll in the zanthoxylum armatum DC. changes color, so that the chlorophyll can maintain green for a long time under the acid condition, and the fish soup is high in thickness and natural.

The invention provides a preparation method of a reactive crab-taste essence, which is characterized by comprising the following steps of: carrying out pretreatment and enzymolysis on leftovers comprising crab legs, crab claws and the like, then compounding leftovers with other auxiliary materials and adopting corresponding preparation processes to prepare the crab-taste essence. The obtained essence has the advantages of thick crab taste, delicious taste and high reality, simultaneously reduces cost and solves the problems of protein waste and pollution of crab leftovers.

The invention provides cooking flavor green Chinese onion powder and a preparation method thereof. The cooking flavor green Chinese onion powder comprises the following raw materials in part by weight: 30 to 50 parts of green Chinese onion, 30 to 50 parts of green Chinese onion powder, 50 to 100 parts of onion concentrated juice, 5 to 10 parts of spice powder, 0.1 to 0.3 part of cellulase, 10 to 20 parts of malt dextrin, 5 to 20 parts of edible oil, 50 to 100 parts of water, 0.01 to 0.05 part of butylated hydroxyanisole and 0.5 to 1 part of xanthan gum. The cooking flavor green Chinese onion powder is prepared by steps of pulping, enzymolysis, stirring, heating, homogenizing, sieving and spray drying; and the prepared cooking flavor green Chinese onion powder has strong taste, has the green Chinese onion taste formed by cooking in kitchens, is unique in flavor and convenient to store, carry and use, is particularly suitable to be used as seasonings for instant noodles, puffed food, nutrition conditioning food, meat products and food beverages, has the advantages of high quality of finished products, low production cost and the like, and is easy to prepare.

The invention discloses edible mango essence. A formula comprises the following materials in parts by weight: 1.5 to 2.5 parts of vanillin, 20 to 45 parts of ethyl maltol, 800 to 900 parts of propylene glycol, 1 to 2 parts of delta-decalactone, 1 to 3 parts of gamma-decalactone, 1 to 3 parts of ethyl caprylate, 1 to 4 parts of ethyl hexanoate, 0.1 to 2 parts of 4-hydroxy-3-methoxybenzyl, 1 to 5 parts of methyl dihydrojasmonate, 1 to 3 parts of allyl hexanoate, 1 to 5 parts of caproic acid, 1 to 4 parts of ocimene, 1 to 5 parts of styralyl acetate, 0.2 to 4 parts of dimethyl sulfide, and 3 to 7parts of octanoic acid. As various fragrances or additives are adopted, the mango essence is vivid in flavor and soft and full in fragrance, has very strong nature feeling, is beneficial to improvement of mango fragrance of products, can be widely applied to various food requiring adding fragrance, and is low in production cost.

The invention provides a duck meat taste essence which comprises the components of reducing sugar, hydrochloride of amino acid, hydrolyzed vegetal protein liquid, water and oxidated duck fat, wherein the oxidated duck fat has the peroxide value of 20-2200mmol / kg, anisidine value of 260-500, and the acid value of 0.2-20gKOH / kg fat. The essence has authentic duck meat taste, aromatic flavor, lasting fragrance and strong natural feeling, and can be made into various forms of essence products which are widely used for the food production fields such as instant noodles, instant silk noodles, soup bases, leisure food, meat product, roast duck and the like after being processed, thus having good usage.

The invention provides a method for preparing ginkgo biloba leaf extract and application thereof in cigarettes. The method includes a step (1) of cleaning draining and slicing fresh ginkgo biloba leaffor use, adopting ethanol solution for microwave extraction and extraction, collecting filtrate after filtration, and obtaining ginkgo biloba leaf extracting solution A; a step (2) of collecting ginkgo biloba leaf residue in the step (1), adding water and biological agent, performing hydrolysis fermentation, adding ethanol in hydrolysis fermented liquid for constant temperature reflux extraction,and obtaining ginkgo biloba leaf extracting solution B after filtration; a step (3) of combining the ginkgo biloba leaf extracting solution A with the ginkgo biloba leaf extracting solution B, performing vacuum concentration and then obtaining the ginkgo biloba leaf extract. The prepared ginkgo biloba leaf extract for cigarettes has specific herb fragrance features of ginkgo biloba leaves. The ginkgo biloba leaf extract serves as an additive to be applied to cigarettes. The ginkgo biloba leaf extract coordinates with cigarette fragrance, the fragrance amount of the cigarettes is enriched, thenegative problem that a conventional extracting process easily causes high irritation and more oral residues is effectively solved, and the ginkgo biloba leaf extract has an effect of removing the content of free radicals in main stream smoke in the cigarettes.