159 results about "Apple flavor" patented technology

The invention provides yoghourt containing marmalade and making method thereof. The yoghourt comprises marmalade and a main yoghourt material, and the marmalade and the main yoghourt material are separately placed. In the making method of the yoghourt, the main yoghourt material and the marmalade are respectively prepared and separately placed in the same yoghourt unit package in proportion so as to prepare the yoghourt containing marmalade. The yoghourt can ensure that consumers can add the marmalade to the yoghourt with a proper quantity according to per se health conditions and taste favor requirements and provides a healthy fruit yoghourt for people who do not eat sugar or wish to eat less sugar. The invention particularly provides an apple-flavored yoghourt and a making method thereof and fills the blank of the apple-flavored yoghourt in the market.

The invention discloses an apple-flavored essence for tobacco, a preparing method and an application thereof. The apple-flavored essence for tobacco is prepared, by weight percent, from the following materials: 5-30% of apple juice, 4-20% of amino acid, 0.5-5% of malic acid, 0.5-5% of acetaldehyde and the balance of glycerine in which water accounts for 10-40%. The preparing method of the apple-flavored essence for tobacco comprises the following steps: using the glycerine in which water accounts for 10-40% as a reaction medium and adding the amino acid, malic acid and acetaldehyde into the apple juice to form mixed liquid by blending; and carrying out Maillard reaction on obtained mixed liquid to obtain the apple-flavored essence for tobacco. The application is to add the apple-flavored essence for tobacco into a leave formulation according to a proportion of 0.1-5 per mill of the weight of leaves so as to be used for tobacco production. The invention further confirms the adding proportion of the essence for tobacco, reduces thorn, removes impurities, and improves the comfort of the mouth and nose to smoke; in addition, the invention enriches aroma and offers apple-flavored note,thus improving the quality and volume of aroma of the cigarettes.

The invention provides an apple-flavor dried pork floss. The apple-flavor dried pork floss is characterized by comprising the following raw materials by weight: 180 to 200 parts of lean pork, 100 to 130 parts of watermelon juice, 60 to 70 parts of apple, 30 to 50 parts of cherry, 20 to 30 parts of kidney bean, 30 to 40 parts of broad bean, 4 to 5 parts of rehmannia root, 5 to 6 parts of red sage root, 4 to 5 parts of Japanese thistle root, 5 to 6 parts of chrysanthemum, 4 to 5 parts of broadleaf holly leaf, 4 to 5 parts of heartleaf houttuynia herb, 3 to 4 parts of dahurian angelica root, 3 to 4 parts of lavender, 2 to 3 parts of four-leaf clover, 40 to 50 parts of apple vinegar, 30 to 40 parts of olive oil, 20 to 40 parts of salt, 10 to 40 parts of white sugar, 10 to 30 parts of monosodium glutamate and a proper amount of water. According to the invention, a preparation process for the apple-flavor dried pork floss is simple and environment-friendly; fruits like the apple and the cherry are added to increase nutrients like vitamins and dietary fiber in the dried pork floss, so the dried pork floss is beneficial for health of people; meanwhile, the added rehmannia root, red sage root and the like have effects on nourishing liver and kidney, promoting blood circulation to remove blood stasis, etc., so the apple-flavor dried pork floss provided by the invention has a certain health care function.

The invention relates to the field of food processing, and in particular relates to a method for processing apple-flavored low-coffeine black tea and an apple-flavored low-coffeine black tea product. The method comprises the following steps of grading fresh tea leaves according to a black tea requirement, and withering the tea leaves under a certain humidity and temperature condition; spraying an apple extract solution to the fresh tea leaves and rolling; performing fermentation on the rolled leaves; washing the fermented leaves with hot water; centrifugally dewatering the leaves; shaping the dewatered leaves; drying the tea leaves. According to the method disclosed by the invention, coffeine in the tea leaves can be effectively removed, the coffeine content of a tea raw material is reduced, and the apple flavor can be realized; therefore, the tea has the fruit flavor just like beverage and can meet more market requirements.

The invention discloses a preparation method of apple vinegar, taking apple juice, brewing vinegar, honey, white granulated sugar and sorbic acid as raw materials. The components of the invention can bring relatively better curative effect by being controlled at the dosage weight of: 50-60g of the apple juice, 70-80g of the brewing vinegar, 15-20g of the honey, 15-20g of the white granulated sugar and 15-20g of the sorbic acid. The invention has natural color and luster, relatively higher purity and quality and very low cost. No other auxiliary ingredients are needed. Furthermore, the invention has fresh and intense apple flavor, soft sourness and good taste and lingering aftertaste.

The invention discloses an amisulpride tablet and a method for preparing the same. The amisulpride tablet comprises raw materials and excipients, and is characterized in that film coating is carried out on the surfaces of the amisulpride tablet by the aid of film coating premixes; the film coating premixes comprise opadry gastric-soluble coating powder and flavoring agents; the flavoring agents comprise sweeteners, taste masking agents and aromatizers; the sweeteners are selected from a type of aspartame and acesulfame potassium; each taste masking agent is sodium chloride; the aromatizers are selected from a type of cherry flavor essence, apple flavor essence, honey peach flavor essence, sweet orange flavor essence, strawberry flavor essence and mint flavor essence. The amisulpride tablet and the method have the advantages that film coating is carried out on the amisulpride tablet, accordingly, bitter taste of amisulpride can be masked to a certain extent while the stability of the amisulpride tablet which is a medicine is improved, the medication compliance of patients can be improved, and medicine taking pretending possibility of the patients can be reduced to a certain extent; usage of lubricants is controlled, accordingly, the dissolution of the medicine can be greatly improved, and the medicine can be stably and quickly released in bodies.

The invention relates to a Longshang Huaniu apple juice and a preparation method thereof. The Longshang Huaniu apple juice comprises purified multiple-effect concentrated condensed water and a concentrated Huaniu apple juice. The Longshang Huaniu apple juice has a thick fragrance, a pure taste, a unique local flavor and nutrients, contains natural apple polyphenols and natural apple essence having ageing resistance, and has indexes satisfying the fruit and vegetable juice beverage health standard GB19297-2003. The preparation method has simple processes and low energy consumption and is very suitable for industrial production.

The invention discloses a slimming buckwheat tea with flower fragrance. The tea is characterized by comprising the following raw materials by weight: 170-190 parts of buckwheat, 10-12 parts of acesulfame, 0.7-1 parts of green apple flavor, 4-5 parts of rhizoma atractylodis, 3-5 parts of fresh catnip, 7-9 parts of fresh bamboo leaves, 6-8 parts of tender asparagus lettuce leaf, 5-7 parts of magnolia flower, 5-7 parts of rose, 6-9 parts of black tomato, 5-8 parts of, guava 4-7 parts of abalone mushroom, 1-2 parts of steak, 2-3 parts of black pepper powder, 5-7 parts of kiwifruit juice, 5-7 parts of cabbage juice, 7-8 parts of coix seed, 6-7 parts of melon skin, 4-6 parts of ghee, 10-13 parts of an auxiliary agent and a proper amount of water. The tea uses buckwheat as the main raw material, which contains dietary fiber to prevent the absorption of fat and carbohydrate and stays a long time in the stomach to inhibit the sense of empty stomach, so as to reach good slimming effect; at the same time, buckwheat is rich in minerals to maintain a nutritional balance and avoid the imbalance of nutrition structure.

The invention provides green apple essence used for water-based ink. The green apple essence is prepared from, by weight, 1-30% of green apple flavor, 5-55% of composite modified oligosaccharide and deionized water. The green apple flavor is prepared from ligustral, leaf alcohol, cis-3-hexenyl acetate, cis-3-hexenyl isovalerate, trans-2-hexenal, trans-2-hexenyl acetate, styralyl propionate, linalool, linalyl acetate, fructone, peach aldehyde, isoamyl isovalerate, isoamyl acetate, allyl caproate, sweet orange oil, acetic acid, acetic acid, geranyl acetate, damascene, benzyl acetate, lilial, cedryl acetate, acetoxy-2-tert-butylcyclohexane, ethyl acetoacetate, tonkalide, galaxolide and ethyl alcohol. Composite modified oligosaccharide serves as a wall material for wrapping green apple essence, green apple nanometer capsule slow-release essence is formed, and therefore the fragrance holding property and the water solubility of the essence are improved, and the green apple essence is suitable for perfuming of water-base ink.

The present invention discloses apple juice. The apple juice comprises the following raw materials in ratios: 100 parts of clarified apple juice, 35 parts of white granulated sugar, 0.08 part of citric acid, 0.08 part of malic acid, 0.08 part of vitamin C, 0.3 part of an apple essence, 0.08 part of sodium carboxymethyl cellulose and 100 parts of water. The present invention also discloses a preparation method of the apple juice. The preparation method comprises the following steps: fruit selecting, washing and breaking, color protecting, heat treating, pectinase treating, juice squeezing and filtering, instantaneous sterilizing, cooling, centrifuged clarifying, centrifugal separating, blending and sterilizing. The prepared apple juice has a light transmittance reaching 91%, is light yellow, moderate in sweetness and sourness, has a light apple flavor, and is scientific and reasonable in recipe, and simple in the production technology.

The invention relates to dehydrated apples and a production method thereof. The production method of the dehydrated apples comprises the following steps: (1) cleaning an apple serving as a raw material; (2) peeling and denucleating the cleaned apple; (3) cutting the apple obtained in the step (2) into slices, strips or triangular dices as required; (4) performing color protection on the apple blocks obtained in the step (3); (5) drying the apple blocks obtained in the step (4) under high temperature; (6) drying half-dried apple blocks obtained in the step (5) in microwaves; (7) drying a product obtained in the step (6) in vacuum; (8) bagging the product obtained in the step (7), filling the bag with nitrogen, and sealing the bag to obtain the dehydrated apples. According to the preparation method, a combined type drying technology is applied to a process of preparing the dehydrated apples, so that the negative effect on the color and the nutritional components of the apples due to long-term heating is effectively avoided, and a dehydrated apple product which has a color close to a fresh apple, has an original apple flavor, tastes crispy and cannot go bad under normal temperature for 2 years can be obtained.

The present invention relates to apple flavor sunflower seeds and a processing method thereof, and belongs to the field of agricultural and sideline product processing, wherein the raw material components during the processing comprise 500 g of sunflower seeds, 80-100 g of an apple concentration juice, 25-30 g of salt, 10-15 g of monosodium glutamate, 5-10 g of sodium N-cyclohexylsulfamate, 20-30 g of illicium verum hook.f, 10-15 g of cinnamomum tamala, 20-30 g of zanthoxylum bungeanum maxim, 10-15 g of chicken essence seasoning, 5-10 g of licorice root, and 10-12 g of myristica fragrans houtt. The processing method comprises: washing sunflower seeds, placing into a pot, and adding water; adding edible salt, uniformly stirring, adding monosodium glutamate, sodium N-cyclohexylsulfamate and chicken essence seasoning; loading illicium verum hook.f, cinnamomum tamala, zanthoxylum bungeanum maxim, licorice root and myristica fragrans houtt into a gauze bag, sealing, and placing into the pot; boiling with strong fire, cooking for 15 min with small fire, turning off the fire, adding an apple concentration juice, and uniformly stirring; and naturally cooling, taking out the sunflower seeds after the water is completely cooled, and drying with a sunflower seed dryer so as to obtain the product. According to the present invention, the apple concentration juice is added during the sunflower seed frying process, such that the fried sunflower seeds have the apple taste, contain the partial apple nutrients, are easily digested and digested by human body, have refreshing taste, and are rich in nutritional value.

The invention discloses an apple-flavored enteromorpha hand lotion. The apple-flavored enteromorpha hand lotion comprises the following raw materials in parts by mass: 8 parts of an enteromorpha extract, 15-20 parts of a surfactant, 3 parts of sodium bicarbonate, 6 parts of menthol, 2 parts of saccharicterpenin, 8-15 parts of algal oil, 10-20 parts of glycerol, 3-5 parts of sodium chloride, 8-10 parts of propylene glycol, 2-6 parts of delavay falsepanax herb, 2-10 parts of granatanine, 16 parts of alhagi honey, 4 parts of persimmon oil, 3-9 parts of apple essence and the balance of a water solvent. The apple-flavored enteromorpha hand lotion has the following benefits: the hand skin can be cleaned with the apple-flavored enteromorpha hand lotion, bacteria are prevented effectively, and the apple-flavored enteromorpha hand lotion is safe and healthy, and can make up for the deficiencies of an ordinary hand lotion, that is, the functions of the hand lotion are enriched; a composition of all ingredients is added into the hand lotion, the apple-flavored enteromorpha hand lotion has a sweat suppression function, satisfies the demands of users, and can perform deep decontamination and rapidly clean dirt to prevent microorganism breeding due to the clearing factors; and as the hand protection ingredients are contained, chapped skin is prevented, and the hand skin is kept soft.

The invention discloses a method for preparing cider with glutathione used as an antioxidant and belongs to the technical field of brewing. According to the method, fresh apple juice is taken as a raw material, and the cider is prepared through fermentation on the premise that SO2 is not added. 20-150 mg/L of the glutathione is added to apple juice fermented mash to be used as the antioxidant, the oxidation resistance is enhanced, and the cider is prevented from browning. With the adoption of the method, the fermentation period can be shortened, the alcoholic strength can be increased, and the obtained cider is light yellow, clear, transparent and free of suspended solids and precipitates, tastes mellow, has the fresh apple flavor and the harmonious bouquet and is high in oxidation resistance and free of SO2 residues.

The invention discloses a method for processing apple flavor water chestnut soft sweets, and belongs to the field of food processing. The method is characterized by comprising the following steps: processing raw materials, including 100% of water chestnut, 25% of malt syrup, 35% of apple juice, 60-65% of glucose, 2-3% of carrageenan, 0.25-0.35% of citric acid and 0.2-0.4% of potassium sorbate, filtering, blending, cooling and molding, slitting, wrapping with glutinous rice paper, drying and packaging. The method has the beneficial effects that the apple flavor water chestnut soft sweets are thick in apple flavor, are full of elasticity and toughness, have mild sour sweetness, have the unique fresh and sweet flavor of the water chestnut and the sour and sweet flavor of an apple, are rich in multiple nutritional substances such as proteins and fibers, are easily assimilated by human bodies, have a good intestinal tract cleaning function, not only remove heat to promote salivation, but also supplement nutrition, also can be used for preventing epidemic cerebrospinal meningitis and flu, are convenient to eat, are simple to operate, and are healthy and environment foods with great taste and nutrition.

The invention discloses a preparation method of an essence combination of an olfaction identification book suitable for olfaction of Chinese population. The essence combination for the identification book comprises the following ten kinds of flavors: apple flavor, cola flavor, grape flavor, lemon flavor, red date flavor, rose flavor, cumin flavor, walnut flavor, almond flavor and vanilla flavor. Solvents of the essences are caprylic/capric triglyceride, natural essential oil, animal fat or vegetable fat. The ten essences are combined in different series to form the identification book containing different smell types, so that different identification requirements are met, and the identification book has the characteristics of high specificity and convenient identification.

The present invention relates to an egg-flavor apple vinegar beverage. The egg-flavor apple vinegar beverage takes original apple vinegar and apple juice as main materials and is prepared from the following components in parts by weight: 10-20 parts of original apple vinegar, 10-20 parts of apple juice, 1-10 parts of eggs, 5-10 parts of white granulated sugar, 40-50 parts of water, 0.1-0.5 part of pectin, 2-5 parts of citric acid, 2-5 parts of malic acid, 2-5 parts of sodium citrate, 1-5 parts of taurine, 2-5 parts of lactic acid, 0.1-0.5 part of potassium sorbate, 0.1-0.5 part of sucralose and 0.1-0.5 part of apple essence. The egg-flavor apple vinegar beverage disclosed by the present invention can be used for complementing energy and nutrition as a hunger relieving drink, is soft in sweetness and sourness, fresh and rich in fruit aroma and smooth in mouth feel, is uniform and stable, can meet the mouthfeel requirements of beverages, has the health-care effects of dispelling effect of alcohol, improving looks, reducing weight, dissipating fatigue and the like, is healthier and more nutritive and is suitable for a wider range of people.