76 results about "Aroma" patented technology

The invention provides pleurotus eryngii yoghurt and a production method thereof, and belongs to the technical field of food science. The pleurotus eryngii yoghurt is milk white in color, has uniform and exquisite texture, moderate viscosity, faint fragrance of pleurotus eryngii and special aroma of fermented milk, and moderate soursweet, and contains not less than 3.0% of protein, not less than 3.1% of fat, not greater than 70 thorner degrees of acidity, and not less than 1*10<6>CFU (Colony Forming Unit) / mL of lactobacilli count. The production method comprises the following steps: getting pleurotus eryngii and milk as the major raw materials; slicing and pre-cooking the pleurotus eryngii; pulping the pleurotus eryngii with equivalent water; adding milk, granulated sugar, a stabilizer and a sweetening agent in proportion; homogenizing; sterilizing; cooling; adding 2.5% of lactobacillus bulgaricus and streptococcus thermophilus in proportion of 1: 1.5; filling; fermenting at 42 DEG C until the titration acidity reaches 65 to 75 thorner degrees; and stopping to refrigerate and after-ripen for 24 hours at 4 to 6 DEG C to obtain the pleurotus eryngii yoghurt. The production method has the beneficial effects that the whole pleurotus eryngii is pulped and added, thus the variety and content of nutritional components in the yoghurt are increased, the healthcare function of the yoghurt is improved, and new taste is created. The production method is important for promoting the rational processing and utilizing of pleurotus eryngii resources, formation of an after-production processing industry chain and adjustment of an agriculture product processing industry structure.

A sound-absorbing cover for an aroma diffuser, characterized in that it includes a cover body and a cover top, the cover body is a conical cylinder with a large upper port and a small lower port, and the upper port is small and The frustum-shaped guide cylinder with a large lower port, the surrounding wall of the frustum-shaped cylinder is provided with a number of slits for the passage of water mist, and the surrounding wall of the frustum-shaped guide cylinder is provided with a number of perforations. There are several fog outlets. Compared with the prior art, the present invention has the advantages of effectively eliminating the noise of water droplets falling from a high place onto the water surface, and at the same time, not reducing the production of fog.

The invention provides a method for adjusting aroma concentration. The method comprises the following steps: acquiring environmental data and a target set value of the aromatherapy concentration; inputting the environment data and the target set value into a deep reinforcement learning network, and outputting parameter values of working parameters of aromatherapy equipment; controlling the aromatherapy equipment to work according to the parameter values of the working parameters, and detecting the actual value of the aromatherapy concentration; and if the actual value and the target set valuedo not meet the preset proximity condition, adjusting the parameter value of the working parameter through the actual value and the target set value until the detected actual value and the target setvalue of the aroma concentration meet the preset proximity condition. According to the application, the user does not need to manually adjust the aromatherapy equipment for many times, so that the time and energy of the user are saved, and good aromatherapy experience is brought to the user.

The invention relates to a heating plant core. The heating plant core comprises a hollow pipe, and an aroma production unit, an aroma enhancement unit and a filtering unit which are positioned in the hollow pipe and are sequentially connected in the length direction of the hollow pipe, wherein the aroma production unit comprises a fuming mixture, the fuming mixture comprises a fuming core material and high-boiling-point essence, and the boiling point of the high-boiling-point essence ranges from 250 DEG C to 600 DEG C; the aroma enhancement unit comprises a flow guide part, the flow guide part is provided with a plurality of gas channels, low-boiling-point essence is loaded on the flow guide part, and the boiling point of the low-boiling-point essence is 200 DEG C or below; and the filtering unit comprises a cylindrical filtering piece. The invention also relates to a smoking product comprising the said heating plant core.

A heating and atomizing aroma diffuser includes a cover with an outlet thereof, an atomization core including a heating member and a liquid conduction member surrounding around the heating member, a spice storage, an airflow generator with an inlet thereof and a control unit. The inlet, the airflow generator, the spice storage, the atomization core and the outlet are connected to cooperatively form an air passageway thereof. The control unit is electrically connected to the heating member and the airflow generator to drive the heating member to generate heat, so that spice liquid adsorbed on a surface of the liquid conduction member is atomized into steam by high temperature, and then simultaneously drive the steam to diffuse into the air through the air passageway, thereby the steam can be diffused rapidly and sufficiently into the air, and has widespread spectrum and strong fragrance.

The invention discloses an aroma generating device which comprises a lower casing, wherein the lower casing is used for storing liquid; a middle casing is movably clamped and buckled in an opening ofthe lower casing in a sealed way; the middle casing is provided with a stirring tube extending to a position below the liquid level in the lower casing in a downwards extending way; a stirring blade is arranged in the stirring tube; the stirring blade is driven to rotate by a motor; hollow parts communicating with the middle casing are also arranged on the middle housing; an upper casing is arranged above the middle casing in a sealed way; a fan is arranged in a position of an upper opening of the upper casing; and when the fan works, the air in the lower casing is exhausted through the air convection formed through the hollow parts via the upper opening of the upper casing. The aroma generating device has the advantages that the liquid volatilization quantity is small; in addition, aromacan be fast output; the aroma volatilization time is long; and the use risk is low.

The invention discloses an intelligent control method and device of an aroma diffuser and a storage medium. The intelligent control method comprises the following steps: acquiring environment information of a current environment and human body state information in the current environment; receiving, recognizing and encoding user voice to form user voice data; inputting the received information data into a control mode database to obtain matched control mode data of the aroma diffuser; and configuring the aroma diffuser according to the control mode data of the aroma diffuser to finish the aroma smell, the aroma concentration, the light brightness, the light color and the music playing in the control mode. Compared with the prior art, the invention has the beneficial effects that intelligent control is achieved; a plurality of control modes are integrated through environment information, human body state information and a voice control mode; a specific control mode data error correction mode is adopted, so that control errors of the aroma diffuser are prevented; and a cloud-controlled Internet of Things mode is adopted, so that the invention has more significance in future home furnishing development.

The invention relates to a method for identifying a white spirit flavor type by using an electronic tongue system. The method comprises the following steps that firstly, the electronic tongue system is established, wherein the electronic tongue system comprises an array sensor and a detection system; then white spirit array difference diagrams of known flavor types are obtained by the electronic tongue system, wherein the white spirit array difference diagrams of white spirit with the same flavor type are used as a white spirit standard flavor type database; and finally a detection array difference diagram of a white spirit sample to be detected is obtained by the electronic tongue system and one array difference diagram matched with the array difference diagram of the white spirit sample to be detected is found so that the flavor type of the white spirit sample to be detected is as the same as that of a standard sample corresponding to the matched array difference diagram. According to the method for identifying the white spirit flavor type by using the electronic tongue system, the change of colors of the array sensor can be directly observed; the array difference diagrams only need to be compared in the detection process and the detection is simple, convenient and rapid; furthermore, components of selected sensing substances are common chemical substances and the cost is very low.

The invention relates to a preparation method of sustained-aroma-release crystal ball particles. The preparation method comprises the steps of preparing a wall material solution, dripping crystal ballsoft particles, crosslinking, drying, screening and the like. The sustained-aroma-release micro crystal ball particles have the characteristics of large aroma carrying capacity, lasting aroma releaseand good flowing property, and a sustained-aroma-release micro crystal ball particle spice prepared by the method is free of volatilization, long in shelf life and capable of being stored for a longtime.

The invention discloses a novel aroma diffuser. The novel aroma diffuser comprises a bottom shell, a fan, an atomization sheet bracket, an atomization sheet, a water tank, a surface shell and an aromadiffusion pipe, wherein the water tank comprises two parts including a top cover and a tank body; the top cover is provided with a first stopping plate; the top cover is divided into a dripping region and a spraying region by the first stopping plate; the dripping region is provided with a dripping opening and the spraying region is provided with a spraying opening; a second stopping plate is arranged in the surface shell; an aroma diffusion pipe bracket is arranged at one side of the second stopping plate in the surface shell; the aroma diffusion pipe bracket is pipe-shaped and is communicated with the surface shell; the position of the dripping opening corresponds to the aroma diffusion pipe bracket; the diameter of the dripping opening is smaller than the inner diameter of the aroma diffusion pipe bracket; the surface shell is provided with a spraying hole; the spraying hole and the aroma diffusion pipe bracket are located at two sides of the second stopping plate respectively; andthe aroma diffusion pipe is inserted into the aroma diffusion pipe bracket. According to the novel aroma diffuser disclosed by the invention, rubber head pipettes are combined with a traditional aroma diffuser and the aroma diffuser is provided with the plurality of rubber head pipettes, so that different types of essential oil can be prepared at the same time; and a user can drip the essential oil, without the need of opening the water tank, and the novel aroma diffuser is convenient to operate.

The invention discloses a preparation and processing technology of seasoning. The preparation and processing technology comprises the following steps of S1, performing enzymolysis: mixing hairy crab leftover materials with distilled water in a specified material-liquid ratio, performing homogenizing with a homogenizing machine, placing homogenized reaction liquid in a constant-temperature water bath pot, after the temperature of the reaction liquid reaches the optimum temperature of enzyme reaction, adding a certain amount of protease, performing uniform stirring, adjusting the pH of the reaction liquid to the optimum pH of the protease, performing a reaction under the condition for 4h, after enzymolysis is completed, rapidly raising the temperature to 100 DEG C, and performing enzyme deactivation for 15min so as to obtain enzymatic hydrolysate; S2, preparing base fluid: adding 4% of xylose to the enzymatic hydrolysate obtained in the enzymolysis process in the step S1, and performing a Maillard reaction at 115 DEG C for 1h for aroma enhancement so as to obtain the base fluid for blending hairy crab seasoning; and S3, performing blending and performing sterilization. According to the preparation and processing technology disclosed by the invention, hairy crab cutting and processing products are developed into seasoning with higher value according to value characteristics of the hairy crab cutting and processing products, so that the value of crab products can be increased, and a new way can be opened up for comprehensive utilization of the hairy crab cutting and processing products.

The invention discloses an aroma diffuser, which comprises a liquid storage device, a housing provided with an installation chamber, an air supply device, and a sealing member. The liquid storage devices are all arranged in the installation chamber and communicate with each other, the air supply device, the liquid storage device cooperate with the housing to form a return air channel, and the seals are arranged on the liquid storage device and the Between the air supply device, and the sealing member is located on the return air channel and is in sealing contact with the outer shell. Therefore, the air return passage can be blocked by the sealing member, so as to prevent the aromatherapy gas generated by the diffuser from flowing back into the air supply device from the return air passage, thereby reducing the concentration of the aromatherapy gas released into the environment, This further affects the use effect of the aroma diffuser, and at the same time prevents the acidic aromatherapy gas from entering the gas supply device to corrode the structural components, reducing the reliability of work and affecting the service life.

The invention discloses a multi-scent aroma diffuser, which comprises: a base, a fan, a mounting plate, an atomizing sheet support, an atomizing sheet, a water tank, an essential oil chamber, an adjustment device and a top cover. The adjustment device includes a first adjustment plate. A first adjusting hole corresponding to the oil tank is provided on the first adjusting plate, and a first toggle handle is provided on the side of the first adjusting plate, and the first toggle handle protrudes outside the entire aroma diffuser. A turntable bearing is arranged in the middle of the oil tank cover, and is connected with the first regulating plate through the turntable bearing. The annular gap left between the oil groove and the oil groove hole is the mist outlet hole. The oil tank housing of the essential oil tank has no bottom plate; the water tank includes a bottom tank and a mouth, and the top tank is located above the bottom tank. The bottom bin includes a bin body and a bin cover. The bin cover has a through structure with a large bottom area and a small top area. The bottom area corresponds to the area of ​​the water tank. The bin mouth is an inverted structure of the bin cover. The invention can mix the essential oil and water in the aromatherapy machine, and can adjust the concentration of the aromatherapy.