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

The invention discloses a propanediol fatty acid ester and the preparation method, which is characterized in that: the propanediol and A, B and C fatty acids are esterified under the alkaline catalysis to get the propanediol fatty acid ester; wherein, raw material A is one or two among acetic acid and ethyl acetic acid; raw material B is one or two among pentanoic acid and caproic acid; raw material C is at least three among palmitic acid, oleic acid, linoleic acid and stearic acid. The fatty acid and the propanediol according to different proportion composition are esterified according to certain technique and have excellent aroma-enhancing effect. The propanediol fatty acid ester and the preparation method has the advantages of not only improving quality of dairy products, enhancing taste, increasing the level of dairy products, but also stabilizing product system and having the role of avoiding milk fat precipitation and protecting protein.

The invention provides a composite flavor enhancer, which belongs to the technical field of food flavor enhancers. The composite flavor enhancer includes Aspergillus niger liquid and ethyl maltol solution, the mixture of Aspergillus niger liquid and ethyl maltol solution The volume ratio is 1:2~3:1; the number of viable bacteria in the Aspergillus niger liquid is 4×10 7 ~6×10 7 CFU / mL; the concentration of the ethyl maltol solution is 0.2-0.3g:100mL; the Aspergillus niger is purchased from China General Microorganism Culture Collection and Management Center, and the culture preservation number is CGMCC No.3.316. The compound flavor enhancer of the present invention is used to enhance the flavor of beverages, has low cost, and has a more obvious flavor enhancement effect compared with a single flavor enhancer. The compound flavor enhancer of the present invention is added to freshly squeezed citrus juice for flavor enhancement, and detected by gas chromatography-mass spectrometry to obtain the total ion flow diagram of the aroma components, and the results show that the peak number of aroma components is compared with that of a single flavor enhancer increase and increase the peak area.

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 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 datemashed 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 provides a preparation method of reconstituted tobacco. The preparation method comprises the following steps of: 1, uniformly mixing tobacco stems, tobacco powder and water, then adding a cell disruption enzyme and an assistant I for carrying out enzymatic hydrolysis; 2, heating and extracting a mixture in the step 1, carrying out enzyme deactivation, then filtering to obtain filtrate and filter residue, concentrating the filtrate to obtain a concentrated solution; 3, adding a mixed culture and an assistant II in the concentrated solution, carrying out fermentation and enzymatic hydrolysis to obtain a tobacco extraction solution; 4, adding slurry in the filter residue in the step 1, uniformly mixing, adding hydrogen peroxide for carrying out oxygenolysis, then adding catalase for hydrolyzing residual peroxide to obtain mixed slurry; and 5, preparing the mixed slurry into a slice paper base, coating the tobacco extraction solution on the slice paper base, drying and preparing into the reconstituted tobacco. According to the preparation method of the reconstituted tobacco, the mixed culture is fermented in the concentrated solution, and thus the content of lignin can be reduced, and the smoking effect is improved.

The invention relates to a feed processing method, in particular to a microwave infrared preparation method of carbonized flavor-enhancing feed raw materials. It mainly solves the technical problems of poor taste of feed raw materials, slow processing speed, easy oxidation and deterioration, not easy to preserve, not easy to micronize, high loss of nutrient components, low digestibility and the like existing in the prior art. In the present invention, beans, wheat, corn, sorghum, grains and rice, plant seeds and seasonings for feed are mixed together and then poured onto the conveyor belt, and the materials are transported into a box equipped with a microwave system, and Microwave treatment is carried out, and then directly enters the box equipped with an infrared radiation heating system until the material is matured, and the finished carbonized flavor-enhancing feed raw material is released after the material is discharged.

The invention discloses a processing method of orange red tablets, which belongs to the technical field of processing traditional Chinese medicinal materials. In the processing method, the tangerine fruit is washed, dried and sliced, and then the tangerine thin slices are pre-frozen or directly freeze-dried to obtain the tangerine slices. During the processing of the tangerine slices, the method sprays the tangerine slices with a self-made spray liquid, and the spray liquid is configured from tangerine safflower, neodiomin and water. The shape and color of the orange red slices obtained by freeze-drying in the present invention are good, and the medicinal ingredients in the orange red fruit can be well preserved, and can be recovered quickly after adding water, which is conducive to the release of the medicinal ingredients; Carry out aroma enhancement and debitterness, and improve the quality of orange slices very well.