73 results about "Alcohol free" patented technology

The invention relates to the technical field of wet tissues, in particular to an antibacterial sanitary wet tissue and a preparation method thereof. The antibacterial sanitary wet tissue comprises a fiber substrate and antibacterial liquid. The wet tissue is free of alcohol and quaternary ammonium salt, safe to use and suitable for nursing people with sensitive skin and infants. Glycerin, butanediol, panthenol, allantoin and sodium hyaluronate have a synergistic effect, and moisturizing and skin barrier repairing are provided. The wet tissue is prepared by adopting a conventional spraying process and a low-temperature condition and can be directly applied to an existing wet tissue production line without additional equipment. The product still keeps the antibacterial effect under high-temperature and high-humidity storage conditions, and is suitable for commercial circulation and long-term storage.

The present invention relates to an antimicrobial and healing formulation for skin, designed to effectively target and treat skin conditions such as acne caused by Cutibacterium acnes, cold sore lesions due to the herpes simplex virus, and superficial wounds. This unique formulation combines antimicrobial agents, plant extracts and essential oils in specific proportions in order to exert a synergistic action, enhancing their individual efficacy in the treatment of skin conditions and promoting skin healing. The innovative formulation composed of niaouli (Melaleuca viridiflora) essential oil and tea tree (Melaleuca alternifolia) essential oil, chlorhexidine digluconate, Hamamelis virginiana extract, panthenol, glycerol, and propylene glycol. Each ingredient has been selected for its proven pharmacological properties and its synergistic potential. The formulation works in concert to reduce microbial load, alleviate inflammation, and accelerate skin healing, while providing a gentle and effective application.

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 methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.

Compositions and methods for producing low alcohol or non-alcoholic beverages containing hydrophobic or water immiscible compounds, where the low alcohol or non-alcoholic beverages have desirable organoleptic properties, including but not limited to taste, texture, color, and aroma. To incorporate the hydrophobic compounds into the composition, the composition is emulsified so that the hydrophobic fraction forms vesicles in a continuous phase formed by the water and a non-aqueous solvent. The emulsion has a low water content and serves a shelf stable concentrate, which can be mixed with water, tonic water, soda water, fruit juice, or combinations thereof, to form a beverage having similar taste to corresponding mixed drinks.

The purpose of the present invention is to provide a novel beer-taste alcohol-free beverage which has good flavor richness and a harmonious aftertaste. The present invention provides a beer-taste alcohol-free beverage having a β-eudesmol concentration of 0.0002 ppm or more. The present invention is advantageous in that, by adding β-eudesmol to a beer-taste alcohol-free beverage within a specified concentration range, it is possible to provide a beer-taste alcohol-free beverage having good flavor richness and a harmonious aftertaste, thereby meeting various preferences and needs of consumers.

An object of the present invention is to provide a novel beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste.SOLUTION: According to the present invention, there is provided a beer-taste non-alcoholic beverage having a γ - nonalactone concentration of 0. 001ppm or more. According to the present invention, by containing γ - nonalactone in a beer-taste non-alcoholic beverage so as to be within a predetermined concentration range, it is possible to provide a beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste, which is advantageous in that it is possible to respond to various preferences and needs of consumers.SELECTED DRAWING: None

The invention relates to the technical field of beer brewing, and provides a brewing method of sugar-free and alcohol-free craft beer, which realizes complete metabolism of maltose (residual sugar is less than or equal to 0.5 g / L) and alcohol control (less than or equal to 0.5% vol) by breeding non-saccharomyces cerevisiae strains and optimizing step saccharification, low-temperature pressurized fermentation and membrane filtration termination processes. Meanwhile, typical flavor substances of craft beer are reserved. The method does not need chemical additives and conforms to the healthy consumption trend, and the sensory quality of the product is remarkably superior to that of existing alcohol-free beer. Alcohol-free beer yeast strains are adopted for fermentation, fermentation is terminated in combination with a physical method, the alcohol content can be effectively controlled, and no alcohol is achieved; and meanwhile, no carbohydrate is added in the fermentation process, and the sugar of the malt is utilized for fermentation, so that the sugar-free effect is finally realized. According to the sugar-free and alcohol-free craft beer brewed by the method disclosed by the invention, the rich flavor and taste of the craft beer are reserved to the greatest extent, and the requirements of consumers on healthy drinks are met.

The invention relates to yeast strains with useful characteristics, including not being capable of producing phenolic off-flavors and / or not capable of utilizing maltose or which has limited ability to utilize maltose. Also provided is methods of producing cereal based beverages without phenolic off-flavors and / or a low alcohol or a non-alcoholic malt and / or cereal based beverage, as well as beverages produced by these methods.

To provide a beer taste non-alcohol beverage that is excellent in flavor (for example, taste thickness, bitterness, and harshness) and in foam keeping.SOLUTION: A beer taste beverage has an alcohol content of less than 1 v / v%, a total polyphenol amount of 100 mg / L or more, a total protein amount of more than 0 μg / mL and 100 μg / mL or less, and an NIBEM value of 250 s or more.SELECTED DRAWING: None

The present invention addresses the problem of providing: a wine-flavored non-alcoholic beverage which can be easily prepared into a real non-alcoholic beverage having good compatibility with any of Japan cuisine, Western cuisine, and Chinese cuisine by being diluted with various fruit juices or the like; and a method for producing the wine-flavored non-alcoholic beverage. The raw materials of the beverage comprise star anise, black pepper and dried firewood fish. A heated water extract, which is a starting material for a base for a non-alcoholic beverage, can be obtained by heating and extracting an immersion mixed water, which is obtained by immersing a starting material in water, at 80-130 DEG C and then performing solid-liquid separation. If the beverage is diluted by various fruit juices and the like, the beverage becomes the red wine flavor non-alcoholic beverage.

The invention relates to the technical field of non-alcoholic beverages, in particular to a zero-alcohol cocktail beverage with slight alcoholic flavor and a preparation method thereof, the beverage contains the following characteristic flavor compounds: 80-150 mg / L of ethyl hexanoate, 180-250 mg / L of phenethyl alcohol, 180-280 mg / L of isoamyl alcohol, 2.5-4.0 mg / L of beta-damascenone, and the balance of water. The alcohol content of the beverage is less than 0.05 volume percent, and accurate construction of complex flavor levels is realized by taking ethyl hexanoate as a fruit aroma main body, phenethyl alcohol as a wine aroma carrier and beta-damascenone as passion fruit characteristic aroma.

The invention relates to the technical field of food, in particular to alcohol-free kefir fermented milk and a preparation method thereof.Based on the total weight of the kefir fermented milk, the kefir fermented milk is prepared from, by mass, 7%-15% of sweetening agents, 0%-5% of concentrated lemon juice, 0.01%-0.015% of compound lactic acid bacteria and the balance raw milk, the compound lactic acid bacteria contain leuconostoc mesenteroides subsp. Mesenteroides, the mass percentage of protein in the prepared fermented milk is 2.6-3.0%, the mass percentage of fat is 2.8-3.2%, the pH value is 4.2-4.5, and the acidity is 80-110 degree T.

The invention relates to alcohol-free perfume based on a microfluidic technology and a preparation method thereof, and belongs to the technical field of cosmetics. The preparation method comprises the following steps: firstly, preparing O / W type liquid drops containing sodium alginate by utilizing a two-phase flow liquid drop generation technology in a micro-fluidic chip, and then preparing the perfume micro-beads by utilizing a cross-linking curing technology of sodium alginate and calcium chloride. The starch sodium octenylsuccinate, the mannose glycoprotein, the lubrajel and the Arabic gum are added into the perfume microbead, so that the embedding rate of the perfume microbead on plant essential oil and the slow release effect on aroma molecules are synergistically improved, and the storage stability of the perfume microbead is improved. The raw materials of the perfume microbead and the preparation process do not involve alcohol components, and the perfume microbead is safe and non-irritant, so that the perfume microbead has important application value in preparation of high-stability, long-acting and slow-release alcohol-free perfume.

To provide alcohol-free cleansing compositions for cleaning dental appliances.SOLUTION: A dental appliance cleansing composition comprises (a) fatty acid isopropyl ester, (b) polyoxyethylene sorbitan ester, (c) second sorbitan ester, wherein the cleansing composition does not contain methanol, ethanol or isopropyl alcohol. A dental appliance cleansing wipe is impregnated with the composition. Also provided is use of the dental appliance cleansing composition or wipe for cleaning dental appliances and dentures.SELECTED DRAWING: None

To provide a novel beer-taste non-alcoholic beverage in which cloying taste and flavor are reduced and beer-like qualities are achieved in good balance.SOLUTION: There is provided a beer-taste non-alcoholic beverage containing malt as at least a part of raw material, where the concentration of peptide having a molecular weight of 800 to 4,600 Da (a gel filtration method for HPLC analysis) in the beverage, as fractionated by the gel filtration method for HPLC analysis, is 0.25 mg / mL or more and 3.00 mg / mL or less.SELECTED DRAWING: None

The present application relates to a kind of alcohol-free perfume based on microfluidic technology and its preparation method, belong to the technical field of cosmetics.The present application is prepared by using two-phase flow droplet generation technology in microfluidic chip to obtain O / W type droplet containing sodium alginate, then using the crosslinking solidification technology of sodium alginate and calcium chloride to prepare perfume microbead.The present application adds sodium octenyl succinate starch, mannose protein, karaya gum, arabic gum in the perfume microbead, synergistically improves the embedding rate of perfume microbead to plant essential oil and the slow-release effect of aroma molecule, and improves the storage stability of perfume microbead.As the raw material and preparation process of the perfume microbead do not involve alcohol component, it is safe and non-irritating, therefore, the perfume microbead has important application value in preparing high-stability, long-acting slow-release alcohol-free perfume.

The present invention addresses the problem of providing a means for enhancing the alcohol taste of a low-alcohol beverage or a non-alcoholic beverage. The present invention uses γ-aminobutyric acid and a C4 or C5 aliphatic alcohol.

The invention relates to the technical field of liquid crystal bonding, in particular to an alcohol loop special for a cleaning machine, and mainly solves the technical problems that an existing alcohol loop of the cleaning machine is poor in control precision, and whether alcohol exists at a cleaning head or not cannot be achieved. The structure comprises a supply path, a first control path and a second control path, the supply path comprises an alcohol pot, a dispensing machine, a needle tube, an on-off valve, a detection function block and a cleaning head which are communicated in sequence, the first control path comprises a first pressure regulating valve, and the second control path comprises a second pressure regulating valve and a third pressure regulating valve. According to the structure, the dispensing machine is adopted for supplying alcohol, a tedious alcohol tank system is abandoned, the equipment is cleaner, and the cost is lower; the needle tube is matched with the first control path and the second control path to supply alcohol to the cleaning head, so that the control precision is higher; the detection function block is additionally arranged and is arranged on the adjacent upstream of the cleaning head, so that whether alcohol exists or not can be accurately detected, whether alcohol exists at the cleaning head or not is effectively reflected, and then the reliability of cleaning operation is guaranteed.

Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-containing beverage that relies on a complex combination of living yeast and bacteria for production, is especially difficult to administer. The present invention provides a consistent, standardized dosage form and novel combinations of a traditional medicinal drink that is otherwise unsuitable for widespread natural medicine. By providing a soft, chewable and orally dissolvable and / or disintegrable compositions, such as a gummie, a gummie with probiotics, or other natural health product ingredients, or a gummy made from tapioca syrup, a unique, desirable flavor and mouthfeel is obtained and which is also alcohol free. This expands the number of people who can enjoy the benefits of the traditional tea.

The invention relates to the field of fine chemical engineering, and discloses an indigo dyeing method which comprises the following steps: 1) mixing water, small molecular alcohol, sodium hydroxide, thiourea dioxide and indigo to prepare a dye liquor with the pH value of 8-11; the small molecular alcohol is at least one of methanol, ethanol, isopropanol and tert-butyl alcohol; in the dye liquor, the concentration of the small molecular alcohol is 20-70 vol.%; (2) reducing the dye liquor obtained in the step (1), and cooling to 30 DEG C or below; the reduction treatment comprises the following steps: the treatment temperature is 40-80 DEG C, and the treatment time is 20-90 minutes. 3) dyeing the bleached natural fibers by using the dye liquor obtained in the step 2). According to the method, the reduction of indigo is promoted by the micromolecular alcohol, the alcohol generates reductive alcohol free radicals by capturing oxidizing species in a system, and meanwhile, the alcohol is used as a hydrogen donor, so that the transfer of protons and electrons in the system is promoted, and the reduction of the indigo is enhanced.

The invention relates to alcohol-free perfume and a preparation method thereof, and belongs to the technical field of daily chemicals. The perfume is composed of an essence composition and an alcohol-free solvent matrix. Wherein the essence composition is prepared from distilled chamomile essential oil and L-citronellol, the essence composition is prepared from lavender essential oil, sandalwood oil and iris absolute oil, the camphor of the lavender essential oil is removed through molecular distillation, the sandalwood oil and the iris absolute oil are subjected to antioxidant treatment, and the essence composition is prepared from cedarwood oil, benzoin resin and ambergris ether, the high-sensitization sesquiterpene of the cedarwood oil is removed through fractionation. The alcohol-free solvent matrix is formed by compounding caprylic / capric triglyceride, dipropylene glycol and ethylhexylglycerin. According to the invention, natural perfume is carefully selected and treated, a synergistic low-sensitivity essence framework is constructed, and the mild solvent is utilized, so that the stimulation of alcohol and common allergens is avoided, excellent fragrance quality and lasting fragrance are ensured, and meanwhile, the essence has extremely high safety and friendliness to sensitive skin.

The present invention relates to a process of producing a low- or non-alcoholic beverage, in particular a fermented, non-alcoholic beverage which is a wine analogue.

The purpose of the present invention is to provide a novel beer-taste non-alcoholic beverage in which cloying taste and flavor are minimized and beer-like qualities are achieved in good balance. According to the present invention, there is provided a beer-taste non-alcoholic beverage containing malt as at least a portion of raw materials, wherein the concentration of a peptide having a molecular weight of 800-4600 Da (a gel filtration method for HPLC analysis) in the beverage, as fractionated by a gel filtration method for HPLC analysis, is 0.25-3.00 mg / mL.

This invention relates to a long-lasting fragrance perfume and its preparation method, belonging to the field of daily chemical technology. The perfume is alcohol-free and consists of a complex fragrance oil, modified chitosan microcapsules, a polymeric sustained-release carrier, a stabilizer, a fermentation extract, and deionized water. The complex fragrance oil is obtained through supercritical CO2 extraction. The modified chitosan microcapsules are made by loading volatile precursor fragrances onto quaternized modified chitosan. The polymeric sustained-release carrier is a compound of polylactic acid-glycolic acid copolymer and sodium carboxymethyl cellulose. The fermentation extract is derived from bergamot and other raw materials through fermentation with Saccharomyces cerevisiae. Through a dual sustained-release mechanism of "microcapsule targeted release + slow degradation by polymeric carrier," combined with small-molecule fermentation extract, it solves the problems of short-lasting fragrance, poor stability, and insufficient gentleness in existing alcohol-free perfumes. It has the advantages of long-lasting fragrance, uniform fragrance evaporation, stable system, gentle and non-irritating properties, and suitability for all skin types. The preparation process is simple and easy for industrial production.

The invention belongs to the technical field of chondroitin, and particularly relates to an extraction process of small molecular chondroitin sulfate, which is characterized by comprising the steps of raw material pretreatment, alkaline hydrolysis, enzymolysis, coarse filtration, ion exchange, oxidation, secondary filtration and ultrafiltration, concentration, drying and the like. The method has the advantages of high extraction efficiency and purity, no use of an alcohol solvent, great reduction of the cost, environmental protection and less environmental pollution.

The present invention aims to provide a novel beer-flavored non-alcoholic beverage that has a rich flavor and a well-balanced aftertaste. The present invention provides a beer-flavored non-alcoholic beverage having a γ-butyrolactone concentration of 0.01 ppm or more. By incorporating γ-butyrolactone within a predetermined concentration range, the present invention provides a beer-flavored non-alcoholic beverage that has a rich flavor and a well-balanced aftertaste, which is advantageous in that it can meet the diverse tastes and needs of consumers.

This invention discloses a fragrance microcapsule based on SiO2-MOF wall material and its preparation method, comprising the following steps: mixing the target fragrance oil, tetraethyl orthosilicate, and modified silane to form an oil phase; mixing an emulsifier, a protective colloid, and deionized water to form an aqueous phase; adding the oil phase to the aqueous phase for emulsification to form an O / W type emulsion; adjusting the pH to react and form a SiO2 shell; adding the reaction system to a zinc-based MOF seed suspension and stirring to react and form SiO2-MOF wall material fragrance microcapsules. This invention achieves a hybrid composite of silica and zinc-based MOF, unifying mechanical strength, programmable release, intelligent responsiveness, and complete biodegradability in an alcohol-free fragrance system. It overcomes the problems of "high performance-environmental protection" contradictions, pump blockage risks, and insufficient release control capabilities in existing technologies, achieving significant technological progress.

The objective of this invention is to provide non-alcoholic or low-alcohol wine-flavored beverages with richness and a wine-like drinking experience. [Solution] Adjust the viscosity and sodium content of the beverage.