51results about How to "The effect of increasing fragrance is obvious" patented technology

The invention relates to a method for extracting a natural Chinese medicinal herb fragrance component and application of an extract thereof. The extracting method comprises the following steps: using natural Chinese medicinal herbs such as indigowoad root, fig, couch grass root and the like as main raw materials; and extracting a final black brown liquid with light sweet fragrance through the steps of mixing, primary extracting, condensing and reheating, wherein the extract is dissolved by 60 percent ethanol and then sprayed to tobacco shreds by adopting an atomizing mode to be coiled into cigarette, and the product has obvious fragrance in the cigarette. According to different physicochemical properties of substances to be extracted, the substances are extracted by using mixed solvents with different concentrations through a microwave method; therefore, the extracting and heating time is shortened, the energy is saved, the extraction efficiency and the yield are improved, and the effective components in the raw materials are obtained; a plurality of new fragrant substances such as pyrazine, pyrrole, furan and the like are produced during the reaction, so the fragrance increasing effect is more remarkable; and the extracting method is simple, the equipment is easy to operate, and the method has no pollution to the environment.

The invention relates to a solid-phase Maillard reaction flavor-enhancing method for producing a seafood flavoring, which belongs to the technical field of flavoring production and comprises the following steps: compounding reducing sugar, amino acid and a flavor enhancer by taking a shrimp head albumen powder as a main raw material; fully mixing the ingredients; adjusting to a certain moisture content and pH; keeping a solid state; then carrying microwave heating; carrying out Maillard reaction flavor enhancement to prepare the seafood flavoring with the full flavor. The solid-phase Maillard reaction flavor-enhancing method for producing the seafood flavoring has a wide application prospect.

The invention discloses a method for preparing a spice for a red date fermentation type wine fragrant cigarette, which belongs to the technical field of tobacco and relates to the preparation method of a cigarette spice. The method comprises the following steps: 1. pretreatment is carried out; 2. pretreated and sterilized red date mashed fruit is subjected to microbe fermentation; 3. the red date mashed fruit after fermentation is subjected to oak ageing; and 4. the red date mashed fruit after oak ageing is subjected to concentration and refining to obtain a brown red pasty matter which is the spice for red date fermentation type wine fragrant cigarette. The method is unique, simple and easily operated; and when the spice obtained is used in the cigarette, the spice can improve the permeability of smoke, have obvious flavor enhancing effect and give special flagrance to the cigarette.

The invention discloses a method for producing milky perfume fragrance increasing agent using sulfur-containing amino acid and sugar as the raw materials to carry out the Maillard reaction. Not only the method has the advantages of simple operation and low cost, but also the produced milky perfume fragrance increasing agent has good fragrance compatibility, can obviously improve the fullness and wettability of milk flavour and prolong the fragrance retaining time in the oral cavity with significant fragrance increasing effect, consequently the grade of milk product can be significantly enhanced after the milky perfume fragrance increasing agent is added into the milk product.

The invention relates to a making method of flavouring agent of fresh-cut rose and usage of the flavouring agent based on the fresh-cut rose with beautiful color and slight scent, which is characterized by the following: using beta-glycosides as the flavouring agent to synthesize aromatic substance through chemical method to add in water-based according to a proper density; absorbing the beta-glucosidase accompanied by absorption of water and nutrient into the fresh-cut rose; releasing the natural scent of rose and fruit of the aromatic substance to make the fresh-cut rose with fragrant flavour after hydrolyzing the beta-glycosides partially under effect of fresh flower endogenous glucosidase. The invention extends the life of bottle flower by addition of amylaceum of the fresh flower because of producing a large amount amylaceum after hydrolytic decomposition of the beta-glycosides, which displays characters of holding and extending the vital force of the fresh-cut rose.

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

The invention discloses a method for improving cigarette moisturizing and aroma-improving effects by utilizing red rose. Apis mellifera nectar source honey collected from red rose flowers by apis mellifera is selected, undergoes impurity removal through a 180-mesh nylon net, is dissolved with purified water according to the weight ratio of (1:10)-(1:20) and then is sprayed to tobaccos. Cigarettes treated through the honey water have rich honey sweet aroma and strong red rose flower sugar fragrance, smoke is finer, the cigarette fragrance is more coordinated and attractive, and the aroma-improving effect is very obvious. The level of moisturizing and aroma improvement of high-end cigarettes is improved, the evaluation characteristics of the cigarettes, such as pleasure, richness, fragrance and sweetness, can be improved remarkably, and the method has good application prospect.

The invention provides fragrance-mixing preserved szechuan pickle and a preparation method thereof, in order to solve the problems that in the prior art, the integration and coordination of fragrance of preserved szechuan pickle are poor, so that the fragrance of the product is not natural, not obvious and not durable. The preparation method of the fragrance-mixing preserved szechuan pickle comprises the following steps: soaking preserved szechuan pickle blank by using salt water, wherein during the soaking process, pepper, garlic and ginger are added; and extracting fragrance extractives of spices, washing the soaked preserved szechuan pickle blank, desalting, splitting, pressing, mixing the treated preserved szechuan pickle blank with the fragrance extractives of spices, and thus obtaining the preserved szechuan pickle product. According to the invention, the fragrance (namely, the added fragrance) and the fragrance of the raw material of the preserved szechuan pickle are integrated, so that the fragrance-mixing preserved szechuan pickle is bright in color, mellow and durable in fragrance, with the addition of the natural flavor generated by lactic acid fermentation, the product is appetizing, tasty and refreshing, delicious and crispy.

The invention relates to a preparation method of tobacco particles improved by endogenous scent substances. The method comprises steps as follows: concentration, scent preparation, spraying, scent improvement and the like. The scent of tobacco particles prepared with the method is harmonious with and similar to that of tobacco, and the tobacco particles endow tobacco products with unique and mellow scent. The tobacco particles produced with the method can effectively reduce release of tar and CO, can reduce tar and harm, improves safety of tobacco products and can remarkably improve the sensory effect during smoke without reducing the concentration of smoke.

The invention discloses a detergent and a method for preparing the same. The detergent is mainly made of raw materials including, by weight, 40-60 parts of potato peel extract liquid, 10-30 parts of tea saponin, 5-20 parts of tea polyphenols, 1-10 parts of eleocharis tuberosa peel and herba taraxaci extract liquid and 0.5-2.5 parts of thickening agents. The method includes raw material treating, mixing, gelatin cooking and blending so as to obtain the finished detergent. The detergent and the method have the advantages that the detergent is mainly made of agricultural and sideline waste, accordingly, waste can be turned into wealth, and resources can be comprehensively utilized; excellent washing effects of the detergent can be realized by the aid of the tea saponin and potato peel extract among the raw materials; excellent antibacterial, mildew-proof and disinfection effects and the like of the detergent can be realized by the aid of the tea polyphenols and eleocharis tuberosa peel and herba taraxaci extract.

The invention discloses a method for decolorizing white pepper through microbial fermentation. The method comprises a step of subjecting hulled white pepper to liquid fermentation decoloring via lactic acid bacteria and/or mould, wherein the lactic acid bacteria are one or more selected from the group consisting of Lactobacillus plantarum CICC20264, Lactobacillus plantarum subsp. CICC20022, Lactobacillus plantarum CICC20264 and Lactobacillus plantarum subsp. CICC20022; and the mold is one or more selected from the group consisting of Rhizopus oryzae CICC41441, Aspergillus oryzae CICC41376, Rhizopus oligosporus ATCC22959, Rhizopus oryzae CICC41441, Aspergillus oryzae CICC41376, Actinomucor elegans CICC20252 and Actinomucor elegans CICC20252. The method for decolorizing white pepper providedby the invention has good decolorization effect, fast decolorization and obvious fragrance improving effect after decolorization, and solves the problems of a dark color (blackening), odor and the like of white pepper.

The invention discloses a method for improving cigarette moisturizing and aroma-improving effects by utilizing rosemary. Apis mellifera nectar source honey collected from rosemary flowers by apis mellifera is selected, undergoes impurity removal through a 180-mesh nylon net, is dissolved with purified water according to the weight ratio of (1:10)-(1:20) and then is sprayed to tobaccos. Cigarettes treated through the honey water have rich honey sweet aroma and strong rosemary flower sugar fragrance, smoke is finer, the cigarette fragrance is more coordinated and attractive, and the aroma-improving effect is very obvious. The level of moisturizing and aroma improvement of high-end cigarettes is improved, the evaluation characteristics of the cigarettes, such as pleasure, richness, fragrance and sweetness, can be improved remarkably, and the method has good application prospect.

The invention discloses a method for improving lubrication keeping and aroma increasing effects of cigarette by virtue of althaea rosea (Linn.) cavan. The method comprises the following steps: selecting flowers of althaea rosea (Linn.) cavan and apis mellifera nectar source honey collected by apis mellifera, and filtering by virtue of a nylon net of 180 meshes to remove impurities for later use; dissolving materials by virtue of purified water according to weight ratio of 1 to (10-20); and spraying the dissolved materials on tobacco leaves. The cigarette processed by the honey water is intense in sweet aroma of honey and strong in mellow and sweet floral fragrance of althaea rosea (Linn.) cavan, and the cigarette is more delicate in smell, more coordinated and attractive in aroma and quite significant in an effect of increasing aroma. The method disclosed by the invention can be used for improving the lubrication keeping and aroma increasing levels of high-end cigarette and significantly improving elevation and analysis characteristics of being pleasing, rich, aromatic, sweet and the like; and the method has a good application prospect.

The invention discloses a grave filling material which is prepared from 15-25% of rhizoma nardostachyos, 3-9% of cloves, 6-9% of dalbergia wood, 6-9% of dutchmanspipe roots, 3-9% of sandalwood, 3-9% of realgar, 3-6% of olibanum, 3-6% of rhizoma kaempferiae, 3-9% of cinnabar, 15-25% of calcium carbonate, 2-9% of silicate, 1-2% of silicon dioxide and 2-3% of iron trioxide. The material can effectively solve the technical problem that metal products in cinerary caskets or coffins are prone to oxidization and rust.

The invention discloses a method for processing reddish orange tablets, and belongs to the technical field of Chinese herbal medicine processing. The method can obtain the reddish orange tablets by washing of reddish orange fruits, drying in air and slicing, and pre-freezing reddish orange slices or directly freezing and drying the reddish orange slices. In the processing of the reddish orange tablets, a self-made spray liquid is used to spray the reddish orange tablets, and the self-made spray liquid comprises reddish orange flower, neodiosmin and water. The reddish orange tablets obtained bythe freezing and low-temperature drying have good shape and color, the medicinal components of the reddish orange fruits can be preserved well, and can be quickly recovered after adding of water, andthe release of the medicinal components can be facilitated; and the spray liquid can be used for aroma enhancement and bitterness removing of the reddish orange tablets, and improve the quality of the reddish orange tablets.

The invention discloses a preparation method of a natural perfume suitable for cigarette blasting beads. The method comprises the following steps: adding caprylic capric triglyceride of which the massis 1-50 times that of a fragrant raw material extract into the fragrant raw material extract to achieve dilution, fully stirring and dissolving the obtained dilution at the temperature of 20-100 DEGC, filtering the dilution, carrying out molecular distillation on the obtained filtrate at the distillation temperature of 30-200 DEG C under the distillation pressure of 10 to 10<5> Pa, and collecting light components to obtain the cigarette blasting bead natural perfume product. The product prepared by the method is strong in aroma intensity and remarkable in aroma enhancement effect, and the quality of the product is obviously superior to that of common blasting-bead natural perfumes on the market. Meanwhile, the problem of poor solubility of the perfumes is solved, and processing and production of the blasting beads are facilitated. The preparation method is simple, mature in process and equipment and capable of forming industrial production, and the cigarette blasting beads produced by the method can remarkably improve the product quality and competitiveness.

The invention provides a composite flavor enhancer and belongs to the technical field of food flavor enhancers. The composite flavor enhancer comprises Aspergillus niger liquid and ethyl maltol solution in a volume ratio of 1:2 to 3:1; the quantity of living bacteria in the Aspergillus niger liquid is 4*107 CFU/mL to 6*107 CFU/mL; the ethyl maltol solution has a concentration of 0.2-0.3 g:100 mL;Aspergillus niger is purchased from China General Microbiological Culture Collection Center and has a collection number of CGMCC No. 3.316. The composite flavor enhancer is used for enhancing beverageflavor, is low in cost and is more effective in flavor enhancement than single flavor enhancers. After the composite flavor enhancer is added to fresh orange juice to enhance flavor, detection with agas chromatograph-mass spectrometer shows that a total ion current graph of aroma components shows a higher quantity of aroma component peaks and larger peak area than single flavor enhancers.

The invention relates to the application of 3-(2-hydroxyphenyl) propionic acid in cigarettes. The 3-(2-hydroxyphenyl) propionic acid is applied to the cigarettes as an aroma enhancer, and by the weight of tobacco shreds or slices in the cigarettes, the addition amount of the 3-(2-hydroxyphenyl) propionic acid is 1-100 ppm. By adding the aroma enhancer, the cigarettes with a proper aroma release speed, good aroma release uniformity, good moisture retention and good bake resistance can be obtained, and the smoking quality of the cigarettes is improved.