468 results about "Aftertaste" patented technology

The invention discloses a cigarette blasting bead based on pericarpium citri reticulatae series flavor and application thereof, and relates to the technical field of cigarette auxiliary products, the cigarette blasting bead is of a three-layer microencapsulation structure which comprises an inner layer, a middle layer and an outer layer, due to the design of the three-layer microencapsulation structure, the pericarpium citri reticulatae flavor, the fruit flavor and the flower flavor are not simply overlapped, and the taste of the cigarette blasting bead is improved. In the smoking process, fresh fragrance of the dried orange peel in the early stage opens taste perception, rich taste is added into fruit fragrance in the middle stage, the overall flavor level is improved through flower fragrance in the later stage, the three flavors are continuously blended in the oral cavity and the nasal cavity, and the lasting degree of the flavors is greatly prolonged. According to the invention, a consumer can feel the compound flavor in the whole smoking process, and the fused flavor can still be remained in the oral cavity for a period of time after smoking is finished, so that a long aftertaste is brought, and the sensory experience of the consumer is greatly improved.

The invention discloses a cultivation and production technology of a flue-cured tobacco variety Yuzhou 201. The cultivation and production technology comprises the following steps: (1) selecting a tobacco field; (2) performing winter ploughing and ridging; (3) sowing time; (4) scientific transplanting; (5) balanced fertilization; (6) field management; (7) tobacco field plant protection; (8) harvesting; and (9) tobacco leaf baking. The tobacco leaves planted and harvested through the method are high in quality, sensory evaluation results show that the smoking quality of the tobacco leaves meets industrial requirements, and the overall sensory quality of the tobacco leaves planted through the method shows that the tobacco leaves are rich and comfortable in fragrance, good in fragrance quality, obvious in sweetness, high in fragrance amount, high in smoke concentration and moderate in strength; the high-quality strong-flavor tobacco leaf raw material is high in quality, low in irritation, comfortable in aftertaste, small in offensive odor and high in overall smoking quality, and meets the requirements of high-grade cigarettes.

The invention belongs to the technical field of microorganisms, and relates to a plant lactobacillus NXU-F1 strain and application thereof. The classification name of the bacterial strain is lactobacillus plantarum, the bacterial strain is preserved in Guangdong Microbial Culture Collection Center on June 20, 2025, and the preservation number of the bacterial strain is GDMCC No.66563. The invention also discloses a preparation method of the bacterial strain. The plant lactobacillus is strong in growth capability, has good adaptive capacity to environment, and can obviously increase the content of antioxidant substances when being applied to plant matrix fermentation. The lycium barbarum and grape compound fermented beverage is prepared by fermenting the lycium barbarum and grape compound fermented beverage, the content of polyphenol, flavone, polysaccharide and procyanidine in the beverage is obviously increased, and the increase of resveratrol and ferulic acid is particularly obvious; meanwhile, ester compounds are increased and aldehyde substances are reduced, so that the beverage is endowed with strong longan fruity flavor, and the flavor of harmonious sour and sweet taste and lingering aftertaste is formed.

To provide a novel beer-taste fermented alcoholic beverage having favorable taste intensity, aftertaste, and balance while reducing a carbohydrate concentration.SOLUTION: The present invention provides a beer-taste fermented alcoholic beverage having a carbohydrate concentration of 2.5 g / 100 mL or less, wherein: the glycine concentration is 5.5 mg / L or more; the alanine concentration is 4.4 mg / L or more; and the total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less.SELECTED DRAWING: None

To provide an alcoholic beverage featuring an enhanced alcohol sensation, along with added or improved freshness and aftertaste richness.SOLUTION: An alcoholic beverage contains eugenol in an amount of 0.1 mg / L or more and 7.0 mg / L or less and cinnamaldehyde in an amount of 0.01 mg / L or more and 1.0 mg / L or less.SELECTED DRAWING: None

The invention relates to the technical field of food processing, and particularly discloses soybean flavor peptide and a preparation method and application thereof. Aspergillus oryzae is selected as a leavening agent, a microbial endogenous enzyme generated by full fermentation of the aspergillus oryzae is utilized to cooperate with a compound enzyme preparation to perform combined action, abundant enzyme systems effectively perform enzymolysis on macromolecules such as protein, and related taste substances are provided for subsequent enzymolysis products; in the soybean flavor peptide prepared by enzyme hydrolysis and Maillard reaction, the contents of target peptide and target amino acid (umami peptide, umami amino acid and the like) are high; when the soybean flavor peptide is applied to the compound seasoning with the main function of increasing freshness, the freshness score can be increased by 0.5-2 times. In addition, on the basis of improving freshness, the taste richness of the food or the compound seasoning can be enhanced, and the aftertaste time is prolonged.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

To provide a novel technique that can improve a refreshing feeling and aftertaste of a lemon juice-containing beverage.SOLUTION: A lemon juice-containing beverage satisfies at least one of the following conditions: (A) fruit juice percentage: 4% or less, citric acid acidity: 0.4-1.0 g / 100 ml, and ethyl acetate content: 20-10000 ppb, (B) fruit juice percentage: 30% or less, citric acid acidity: 0.4-1.2, and ethyl butyrate content: 10-1000 ppb, (C) fruit juice percentage: 30% or less, citric acid acidity: 0.4-1.0, and 6-methyl-5-hepten-2-one content: 30-1000 ppb, and (D) fruit juice percentage: 4% or less, citric acid acidity: 0.4-1.2, and 1-octanol content: 40-1000 ppb.SELECTED DRAWING: None

The invention relates to the technical field of tea processing, in particular to a making method of kumquat flower tea. The method comprises the following steps of raw material pretreatment, directional bitterness removal, gradient scenting and fragrance extraction, specifically, the raw material pretreatment comprises the steps of spreading and airing kumquat flowers, steam inactivation treatment and cold air cooling, and the directional bitterness removal comprises the steps of spraying a citric acid buffer solution; the gradient scenting comprises the steps of mixing the pretreated kumquat flowers and tea leaves according to a certain weight ratio, and then carrying out open scenting pile and closed scenting under the conditions of specific temperature and humidity; and the aroma increasing comprises the steps of screening the kumquat flowers, and then carrying out hot air drying, Maillard reaction induction treatment, aroma fixation and drying on the tea leaves. According to the making method of the kumquat flower tea, efficient utilization of kumquat flower resources is achieved, meanwhile, bitter and astringent substances in the kumquat flower processing process are effectively removed, unique aroma components of the kumquat flowers are fully released and reserved, and the high-quality kumquat flower tea which is rich in aroma, mellow in taste, sweet after taste and free of obvious bitter and astringent taste is made.

The invention discloses a preparation method and application of a tobacco source aroma raw material rich in micromolecular aroma components, and the preparation method comprises the following steps: crushing and sieving tobacco leaves, adopting a 40% ethanol solution as a solvent, and carrying out long-time extraction and vacuum concentration under proper conditions to prepare a tobacco extract with set baume degree; the method comprises the following steps: unfreezing, activating and culturing a Wickerham LY13 strain to obtain a high-activity bacterial solution; inoculating the bacterial liquid into the tobacco extract, fermenting under a controlled condition, and enhancing the aroma components in a biotransformation manner; after fermentation is completed, fragrance components in different molecular weight ranges are finely separated out through a high-temperature sterilization and multi-stage membrane separation technology; the four groups of separated permeate liquid are used as the tobacco source flavor raw materials to be added into cigarettes, sensory evaluation is carried out, and the result shows that after the tobacco source flavor raw materials prepared through the method are applied to the cigarettes, the sensory quality of the cigarettes can be remarkably improved, and the effects of coordinating the tobacco flavor, increasing the smoke concentration, improving the aftertaste and the like are achieved.

The purpose of the present invention is to provide a beer-taste alcoholic beverage having a rich flavor, a favorable aftertaste, and a favorable amount of flavor. The present invention provides: a beer-taste alcoholic beverage in which the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 280-1,400 ppb; and a beer-taste alcoholic beverage in which the total concentration of free CML, free CEL, and free MG-H1 is 280-1,600 ppb, the total concentration of bound CML, bound CEL, and bound MG-H1 is 150-900 ppb, and the bound CML, the bound CEL, and the bound MG-H1 are included in a peptide fraction having a molecular weight of 1,060-3,080 Da (gel filtration method for HPLC analysis).

The invention relates to lactobacillus hilgardii X920 and application thereof, and belongs to the technical field of beneficial bacterium application, the lactobacillus hilgardii X920 is preserved in China Center for Type Culture Collection on August 21, 2024, the preservation number is CCTCC M 20241828, and the lactobacillus hilgardii X920 is obtained by separation and purification from fermented grains. According to the lactobacillus hilgardii disclosed by the invention, the content of gamma-aminobutyric acid in yellow rice wine is increased to 3.64 g / L The content of ethyl acetate in the fen-flavor white spirit is increased by 95.87%, the content of fusel oil is reduced by 30.26%, the content of acetaldehyde is reduced by 90.91%, and the brewed white spirit has the style characteristics of faint scent, purity, mellowness, fullness, softness, sweetness, cleanness and long aftertaste.

The invention discloses a preparation process of fermentation type roxburgh rose green tea wine and a product thereof, and relates to the technical field of preparation of fruit tea wine. The preparation process comprises the following steps: preparation of green tea extraction tea soup, component adjustment, yeast activation, fermentation, centrifugation and sterilization. The optimal fermentation process obtained through test investigation is as follows: the fermentation time is 9 days, the initial fermentation sugar degree is 22-degree Brix, the yeast inoculum size is 0.4%, the volume ratio of the roxburgh rose stock solution to the tea soup is 1: 5, the fermentation temperature is 26 DEG C, and the initial fermentation pH is 3.5. According to the fermentation type rosa roxburghii tratt green tea wine prepared under the optimal technological conditions, the alcoholic strength is 12.73% vol, the tea polyphenol content is 702 mg / L, the vitamin C content is 724 mg / L, the wine body is bright in color and rich in rosa roxburghii tratt fruit fragrance and tea fragrance, fragrant substances in the green tea wine are well reserved, ester, alcohol and acid substances of the green tea wine are enriched through introduction of rosa roxburghii tratt, and the taste of the green tea wine is improved. The green tea wine is endowed with more levels of fruit fragrance, grass fragrance, flower fragrance and milk fragrance, the taste is soft, the aftertaste is sweet, and the varieties of roxburgh rose and green tea processed products are enriched.

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

To provide a beverage with an enhanced pleasant sour aftertaste, a method for producing the beverage, and a method for improving the flavor of the beverage. [Solution] The beverage of the present invention contains sotolon and furaneol. The beverage of the present invention contains ethanol. The beverage of the present invention has a sotolon content of 0.25 to 8.00 ppm. The beverage of the present invention has a furaneol content of 0.50 to 8.00 ppm. The beverage of the present invention has an acidity of 0.20 to 2.00 g / 100 mL.

Disclosed is a non-alcoholic beer-tasting beverage having a furfuryl alcohol content of 100 ppb or more. The intense aftertaste of this non-alcoholic beer-tasting beverage is enhanced.

The invention provides lotus seed wine and a preparation method thereof.The lotus seed wine is prepared through the steps of fermentation main material pretreatment, fermentation auxiliary material pretreatment, vertical imgabs0 # fermentation wine production, continuous imgabs1 # fermentation wine production, storage and blending. The lotus seed wine is high in wine yield and has high-content bioactive substances and flavor substances, particularly, the content of alkaloid in the lotus seed wine is obviously increased, the wine body is mellow, soft, sweet, full, fine, harmonious and refreshing, and the aftertaste of the lotus seed is long-lasting.

The invention provides a tea composition capable of reducing blood sugar as well as a preparation method and application of the tea composition, and belongs to the technical field of tea compositions. The tea comprises the following raw materials in parts by weight: 1-5 parts of white tea, 1-9 parts of roses, 1-9 parts of guava leaf tea, 1-5 parts of mulberry leaves, 1-5 parts of ampelopsis grossedentata and 1-5 parts of cyclocarya paliurus. The tea has the effects of reducing postprandial blood sugar, stabilizing and controlling sugar, relaxing bowel, relieving constipation and reducing weight, and tea soup is rich in fragrance, pure in taste and long in aftertaste. According to the invention, chronic disease management requirements can be provided for patients with chronic diseases such as insulin resistance, diabetes mellitus and long-term constipation, and significant benefits are brought to health management. The traditional Chinese medicine composition can relieve the medical resource pressure caused by lifelong medication of diabetic patients at present, improves the life quality of the patients, and provides an example for exploring the application of natural medicines in chronic disease treatment.

To provide an oral composition containing mequitazine, while achieving a reduction in the strong bitter aftertaste peculiar to mequitazine.SOLUTION: An oral composition containing mequitazine is blended with erythritol and / or xylitol, thereby achieving a reduction in the strong bitter aftertaste peculiar to mequitazine.SELECTED DRAWING: None

The purpose of the present invention is to provide a low-purine, low-carbohydrate, beer-flavored fermented malt alcoholic beverage having good taste intensity, aftertaste, and beer-likeness. The present invention provides a beer-flavored fermented malt alcoholic beverage having a purine concentration of 3.5 mg / 100 mL or less, a carbohydrate concentration of 2.5 g / 100 mL or less, and a malt usage ratio of 50% or more, wherein the alcohol concentration is 1.5 v / v% or more.

Preparations and uses of a Lemna extract derived from duckweed are disclosed. These extracts comprise complex blends of volatile and non-volatile compounds, including aromatic compounds such as phenols, flavonoids, and certain terpenes. The extract may contain other constituents such as carbohydrates (e.g. pectin), proteins, fibers, vitamins, minerals, antioxidants, and fatty acids. The Lemna extract composition has properties that make it suitable as a food additive, odorless and flavorless (by itself but it has the ability to enhance other products properties). In an embodiment, when applied to food products (both beverages and solids), the extract effectively masks undesirable aftertastes, modulates and enhances flavors, and / or improves mouthfeel, thereby serving as an excellent food flavor modifier. Various Lemna extracts demonstrate unique functionalities, such as extending melting times, enhancing the quality of ice cream, and intensifying sweetness, further highlighting its versatility as a food modifier.

The purpose of the present invention is to provide a novel beer-flavor fermented alcoholic beverage which has a reduced sugar concentration and a good balance between taste strength and aftertaste. The present invention provides a beer-taste fermented alcoholic beverage having a saccharide concentration of 2.5 g / 100 mL or less, the beer-taste fermented alcoholic beverage having a glycine concentration of 5.5 mg / L or more, an alanine concentration of 4.4 mg / L or more, and a total concentration of glycine and alanine of 10 mg / L or more and 180 mg / L or less.

The application provides a fragrance for improving the aroma quality of low-quality cigar tobacco leaves. Compared with the prior art, the fragrance provided by the application can make the low-quality tobacco leaves form stable style characteristics, has a compound aroma characteristic of pepper and cocoa after treatment, improves the smoke quality, softens the delicate smoke, improves the aftertaste, reduces the bitterness, improves the tobacco leaf quality and homogeneity, realizes upgrading of low-grade raw materials, widens the applicable range of raw material formula, and also makes the tobacco raw materials unnecessary to be fermented, effectively shortens the raw material treatment period, saves the labor, time and space cost in the material flow process in the production process, improves the raw material treatment effect and efficiency, and optimizes the process after the raw material treatment.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The purpose of the present invention is to provide a novel beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved. According to the present invention, provided is a beer-flavored non-alcoholic beverage containing furfural and / or 5-methyl furfural, wherein the furfural concentration is 0.02 ppm to 70 ppm, the 5-methyl furfural concentration is 0.01 ppm to 70 ppm, and a real extract is 2.0 mass% or more. The present invention is advantageous in that, by containing furfural and / or 5-methylfurfural within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved, and it is possible to meet diverse preferences and needs of consumers.

The invention relates to the technical field of food processing, in particular to low-sugar and low-fat cookies and a making method thereof. The low-sugar white bean paste comprises the following components in percentage by mass: 65-75% of low-sugar white bean paste, 10-15% of almond powder, 3-5% of radix puerariae powder, 6-12% of wormwood juice, 1-3% of fruit and vegetable powder and 3-5% of egg yolk. The low-sugar white bean paste is adopted to replace traditional flour, the almond powder, the radix puerariae powder and the wormwood juice are added, the sugar content and the fat content are remarkably reduced, and meanwhile dietary fibers and microelements are increased. Due to the addition of the almond powder and the wormwood juice, the cookies are endowed with unique nut fragrance and herbal fragrance, and the cookies are soft and dense in taste and long in aftertaste. The cookies are designed to be rose-shaped, petal parts and leaf parts are toned through fruit and vegetable powder, flower core parts are decorated by dried sweet-scented osmanthus, and the cookies are novel in appearance and attract consumers.

The application discloses a biological enzyme degreasing treatment method for reducing down feather peculiar smell, which comprises the following steps: raw material down feather pre-finishing, pre-wetting, pulse negative pressure penetration, controlled protease pretreatment, lipase deep degreasing, intermittent low-energy ultrasonic assisted migration, warm water rinsing, cyclodextrin inclusion peculiar smell, weak acid recovery, limited fat supplementing and dehydration low-temperature drying. The application discharges the air in the down feather through pulse negative pressure and promotes the treatment liquid to enter the deep layer of the down feather, improves the contact ability of the lipase and the residual lipid through the protease pretreatment, promotes the oil hydrolysis and migration through the lipase and low-energy ultrasonic, and reduces the residual fat and the aftertaste risk through the cyclodextrin inclusion of volatile peculiar smell substances such as fatty acids, aldehydes and ketones, the weak acid recovery and the fat supplementing treatment, reduces the damage of strong alkali washing to the down feather, maintains the down feather fluffiness, softness and fiber integrity, and is suitable for industrial degreasing and peculiar smell removing treatment of the down feather.

The present invention provides a fucoidan kombucha nutrient beverage and a preparation method thereof, belonging to the field of food processing. In a first aspect, the present invention provides a fucoidan kombucha nutrient beverage, the raw materials of which include water, oligofructose, lychee juice concentrate, kombucha fermentation broth, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine. In a second aspect, the present invention also provides a method for preparing the fucoidan kombucha nutrient beverage. Compared with existing technologies, the fucoidan kombucha nutrient beverage has significantly improved stability, flavor, taste, aftertaste, and anti-fatigue performance.

The present invention relates to a nutritional composition comprising proteins, minerals and food ingredients, in particular flavor substances wherein the flavor substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavor substances comprise ethyl maltol, limonene and vanillin. The invention also relates to a method for preparing said nutritional composition and to the use thereof. Furthermore, the present invention relates to the use of said flavor substance for improving one or more of palatability, aftertaste, taste acceptance or compliance for long-term use, and metallic taste of a nutritional composition containing proteins and minerals to a subject.

The invention belongs to the technical field of tobacco flavors, and particularly relates to a method for preparing a mint polysaccharide Maillard reactant by utilizing microwaves and application of the Maillard reactant. The preparation method comprises the following steps: obtaining mint polysaccharide through two rounds of extraction, then mixing the mint polysaccharide and amino acid in a solvent according to a set molar ratio, adjusting the pH value of a system, and heating to a set temperature by adopting microwaves to obtain the mint polysaccharide Maillard reactant. The reaction time is set, and the mint polysaccharide Maillard reaction product is obtained after post-treatment. The research on the extraction process of the mint polysaccharide shows that the influence factors on the yield of the mint polysaccharide are the extraction temperature gt; the material-liquid ratio is gt; the optimal extraction process is determined as follows: 25 times of water is added, extraction is performed twice at 100 DEG C, extraction is performed for 1 h each time, and the yield of the mint polysaccharide under the condition is 8.85%-0.57%. When acting on cigarettes, the mint polysaccharide Maillard reactant has the effects of enriching aroma, covering offensive odor, increasing characteristic aroma of mint, increasing sweet aftertaste of smoke, reducing dry feeling and irritation of an oral cavity and the like.