1587 results about "Aroma aroma" patented technology

A novel apparatus for producing combined presentation of light and aroma to produce a desired overall sensory effect. The includes a fragrance dispenser (31), a light source (42), an audio system (52), and a microprocessor (99). The fragrance dispenser (31) is refillable and controllable, so as to adjust the rate at which the fragrance dispenser dispenses a fragrance. The light source (42) comprises a plurality of LEDs (40a-40c) of at least two different colors and is controllable so as to adjust the operation of the plurality of LEDs (40a-40c). The audio system (52) controls sounds to be emitted from the apparatus. The microprocessor (99) controls the rate at which the fragrance dispenser (31) dispenses fragrance and the operation of the light source (42) and audio system (52).

The invention claims a combined multifunctional electronic simulated cigarette, comprising an indicator, wherein the indicator is provided with a air inlet hole; one end of the indicator is connected with one end of an aroma generator; a first switch and a first battery are arranged between the indicator and the aroma generator; a solid aromatic substance is arranged in the aroma generator and is provided with electric heating wires; the other end of the aroma generator is connected with one end of a smoke capsule; solid adsorption cotton adsorbed with nicotine is arranged in the smoke capsule; the other end of the smoke capsule is connected with a suction nozzle which is provided with a suction hole. The invention can provide users with aromatic gases, nicotine component and simulated smoke simultaneously; and the users can respectively choose to inhale the aromatic gases, the nicotine component and the simulated smoke according to the needs, and the invention can meet the needs of the users or the smoking quitters in different stages, help the users to gradually reduce the suction amount of nicotine, and finally achieve the purpose of not taking in nicotine.

A drinking glass for containing wine and for optimizing air mixed into the wine during swirling to enhance bouquet of the wine. In an embodiment, the drinking glass includes a bowl that contains a physical obstacle to the wine during the swirling, which optimizes the air mixed into the wine. In another embodiment, the drinking glass further includes a stem that depends from the bowl, terminates in a base, and facilitates the swirling and observations thereof by not having the bowl visually obstructed during the swirling.

The invention discloses electronic cigarette tobacco juice prepared from faint scent tobacco leaves. The electronic cigarette tobacco juice is prepared by uniformly mixing 10 to 30 percent of faint scent flue-cured tobacco leave extract, 5 to 10 percent of tobacco flavor, 1 to 5 percent of tobacco perfume, 5 to 10 percent of deionized water, 10 to 20 percent of glycerol and the balance of propylene glycol. The faint scent flue-cured tobacco leave extract is one of a Yunnan faint scent flue-cured tobacco leave extract and a Fujian faint scent flue-cured tobacco leave extract, or a mixture of the Yunnan faint scent flue-cured tobacco leave extract and the Fujian faint scent flue-cured tobacco leave extract. The electronic cigarette tobacco juice takes a faint scent tobacco leave extract as a main component, so that the aroma and mouthfeel of an electronic cigarette are close to those of the traditional faint scent cigarette. The electronic cigarette tobacco juice is used for atomizing the electronic cigarette and does not generate tar and CO, the harm to consumers is greatly reduced and the product cannot generate the harm of passive smoking.

A dispenser for scents and aromas is disclosed. The dispenser includes at least one pad that is impregnated with a scent material. The pad is fitted in two opposing segments that fit together in a telescoping manner that form an airtight seal to prevent the scent material from evaporating or leaking. The segments are connected by a flexible strap that also serves as a hanger for the dispenser when it is deployed to dispense the scent material.

Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of:(a) an olfactorily active component (e.g., perfume component);(b) silica; and(c) a saccharide composition which is a mixture of mannitol and maltose.The microparticles are useful in augmenting, enhancing and/or imparting aroma and/or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending/extrusion step followed by (3) at least one particularization step.

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

A production method of jasmine black tea comprises withering, rolling, shaping, fermentation, and scenting, and the process comprises the following steps: firstly selecting high-quality fresh tea, then performing withering, rolling, shaping, fermentation, and scenting to obtain the product. The jasmine black tea prepared by the invention maintains the characteristic of fragrant, sweet and mellow taste of black tea, and has the delicate fragrance of jasmine tea; the product has elegant appearance, good taste and fragrance, lasting infused water, a spherical and distinct shape, a dark brown andoily color, a reddish soup color, heavy and natural fragrance, and mellow and refreshing taste, can leave fragrance in teeth and mouth after drunk, has strong fragrant aftertaste, has better aftertaste after infusion for several times, and is a superfine product pursued by tea ceremony enthusiasts.

The invention discloses electronic tobacco juice with baking aroma. A preparation method for the electronic tobacco juice with the baking aroma comprises the following steps of mixing tobacco powder, tobacco shreds or tobacco ash and solvent according to mass-to-volume ratio of 1:5-10; distilling the mixture for 1-4 hours at the temperature of 120-200 DEG C; and feeding inert gas to blow distilled matters in a distilling process until an absorbing liquid is formed so as to obtain the electronic tobacco juice. The tobacco powder, the tobacco shreds or the tobacco ash serve as raw materials; matters with the baking aroma in the tobacco powder, the tobacco shreds or the tobacco ash are extracted and separated from the tobacco powder, the tobacco shreds or the tobacco ash by using a distilling device at certain temperature; the aroma matters of the aroma are quite similar to ingredients of materials of baking aroma generated in the traditional cigarette burning process; after the electronic tobacco juice with the baking aroma is atomized by an atomizer, the feeling of a smoker smoking the electronic tobacco juice is consistent with the feeling of the smoker smoking the traditional cigarettes; and the electronic tobacco juice has the baking aroma generated in the cigarette burning process.

The invention belongs to the technical field of tobacco, and relates to a method for analyzing and identifying the key aromatic substances in tobacco leaf. The method combines the instrument detection technology and a smelting method, wherein a GC (Gas Chromatograph) can qualitatively analyze the aroma compounds, an MS (Mass Spectrometer) can quantitatively analyze the content of each aroma compound in the tobacco leaf, and an ODP (olfactometry detection port) in combination with the smelling of the sensory organ can obtain the odor intensity and odor type of each aroma compound. The invention provides a quick and simple analysis method for identifying the key aromatic substances in the tobacco leaf; the method can quickly and accurately find the compounds in the tobacco leaf greatly contributing to the aroma of the tobacco leaf, and judges the aroma type and odor intensity of the key aromatic substances of the tobacco leaf; and the invention provides perfect technical guidance and data support for the flavoring and blending of the cigarette.

The invention discloses a pickling method of preserved meat, which mainly comprises the following steps: cutting into strips-smearing seasonings-pickling-smoking-burning skin-cleaning-baking; the pickling steps of the method can lead a meat product to be tasty fast and have good tasting effect, the meat product is salty moderately and can avoid fat oxidation during the pickling process and preserve the fresh flavor of meat; the smoking temperature and the time are reasonably controlled during the smoking process, thereby leading the aroma of smog to be fully absorbed in the meat product and simultaneously avoiding meat stiffening due to excessive dehydration of cells; a condensing tube is adopted for condensing benzopyrene in the smog, thereby reducing the absorption capacity of the benzopyrene on the surface of the meat product and reducing the residual rate; the skin burning step can not only remove hair roots in the meat skin, but also lead the meat skin to be soft after boiling the preserved meat and facilitate the consumption; the cleaning step can clean dust particles on the surface of the meat product and further reduce the residue of the benzopyrene; and the meat product is dried at the specific temperature till the water content reaches 20%-25%, the meat product has good elasticity and high viscosity during the consumption, a consumer can not feel dry and astringent, and the taste is more comfortable.

The invention relates to a preparation method of a natural tobacco aroma enhancer. The preparation method is characterized in that the natural tobacco aroma enhancer is obtained by taking albizia flowers as raw materials, extracting the albizia flowers by virtue of a solvent and concentrating the extract. Smoke irritation can be reduced after the natural tobacco aroma enhancer is added into cigarette cut tobacco, offensive odor can be masked, the aroma quality and amount of smoke can be improved, and cigarette smoke is endowed with elegant faint scent. The novel natural tobacco aroma enhancer prepared by the method has a prominent characteristic that a novel application is provided for albizia flower.

The invention discloses a tobacco perfume of ficus carica, which is prepared by microbes as well as a preparation method and application thereof, belonging to the field of flavor preparation by microbial fermentation. The tobacco perfume of ficus carica, which is sweet, faint scent, sour and balmy, is directionally produced by utilizing the mixed fermentation of a plurality of flavor producing funguses separated from naturally-aged tobacco leaves and concentrate juice of ficus carica. The invention has the advantages that: compared with the original physical method that clear paste is directlyextracted from the ficus carica, the perfume scent is richer, stronger and sweeter; the effect is better, and the side effects are reduced compared with the original ficus carica clear paste while the perfume of ficus carica is used for a flavoring experiment of tobacco leaves. The perfume of ficus carica can be used for preparing essences and directly used for tobacco charging.

The invention relates to the field of malting and in particular relates to a method for preparing malts with high malt aroma and beer thereof. The method mainly comprises the following steps: selecting wheat, raw material pretreatment, steeping, sprouting, green malt drying, kilning and removing roots. According to the steeping and sprouting process, the sprouting uniformity is improved, lots of amino acids and reducing sugars are generated under the optimum water activity conditions, the degree of a Maillard reaction is controlled through the drying and gradient temperature rise kilning process, specific malt aroma components are generated, and due to sensory evaluation, the malt has pure and strong aroma, is clean and coordinative and does not have burnt taste and other odors. The method is used for improving the content of malt aroma substances in the malt, the defects that the malt prepared in the prior art is not obvious in aroma and partial specific malts have obvious burnt taste except certain malt aroma are overcome, the technical problem that the malt is aromatic but easily burnt is effectively solved, pure and strong malt aroma is presented, the malt can be used for preparing high-malt aroma wort or high-malt aroma beer, and the typical flavor characteristics of the malt aroma of the beer are reflected.

A light-emitting smell-altering aroma dispenser includes a casing having a bottom opening blocked by a base member, heater members supported on trays above a control circuit board in the casing, tubular aroma containers inserted through the top wall of the casing into the heater members at the trays and holding a respective aromatic substance for heating by the heater members to release a pleasant smell subject to the control of the control circuit board, and light emitting devices controlled by the control circuit board to emit light toward the aroma containers when the aroma substance in the aroma containers is being heated to release a pleasant smell.

The present invention is intended to provide an aroma device that can eliminate the need for the replacement of the light source, can prevent the light source from becoming high in temperature and can allow light and aroma to be enjoyed comfortably with a sense of security for a long time. The aroma device uses, as a light source, LEDs 1 covered with first and second covers 3 and 4, and also uses a heater 5 to heat a material 10 to be heated which emits aroma; hence, the need for the replacement of the light source is eliminated, the light source is prevented from becoming high in temperature, and light and aroma can be enjoyed comfortably with a sense of security for a long time.

The invention relates to essence, in particular to flavoring essence for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 5 to 7 percent of centipeda minima extract, 5 to 7 percent of flos sophorae extract, 2 to 4 percent of rehmannia root extract, 2 to 4 percent of fig extract, 8 to 10 percent of Chinese jujube extract, 1 to 3 percent of menthyl lactate, 6 to 8 percent of apricot extract, 5 to 7 percent of fenugreek extract, 8 to 10 percent of radix stemonae extract, 6 to 8 percent of shaddock peel extract, and 28 to 50 percent of pomegranate rind extract propylene glycol water solution. The flavoring essence for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette. The flavoring essence improves aroma quality, increases aroma volume, enriches tobacco fragrance, covers impurity smell, reduces throat stimulation, increases mellow feeling, improves the astringent feeling of the oral cavity, and improves the comfort of the oral cavity.

The invention relates to pills capable of adding fragrance to cigarettes. The method for preparing the pills comprises the following steps: mixing 10-20% by mass of pill wall material and 80-90% of pill cores as the pill material, making the pill material into hot-melt liquid, making the liquid into liquid drops by using drop making equipment, making the liquid drops into pills with the diameter of 1.0-3.5 mm, and adding the pills into filter tips. Since the adopted materials can effectively fix the active ingredients and can be easily eluted by smoke, the pills can gradually release the fragrance ingredient when the cigarette is sucked, so that cigarettes with different tastes can be designed according to different requirements of consumers. The pills not only can satisfy the requirements for cigarette harmful components of National Bureau but also can keep the style of the cigarettes.

The invention discloses an upper beer, which comprises the following steps: (1) choosing Australian grist and Canada grist as raw material; setting the ratio at 30-60% and 40-70% separately; grinding; putting into saccharifying pan; (2) choosing lupulus as scent type and bitter type granulated hop; twice-adding with the proportion at 20-40% : 60-80%; (3) adopting the upper starter to yeast; setting the ester content as double of the lower starter. This beer possesses merits of good taste, appreciable scent and coordinate bitter, which possesses special style.

The present invention relates to an aroma diffuser with an adjustable essential oil gas proportion and an aroma diffusing method. The aroma diffuser includes a housing, an electric control element, at least two essential oil bottles, gasification elements corresponding to the essential oil bottles, pump elements corresponding to the gasification elements and a fragrance mixing element. The lower end of each of the gasification elements is connected to an open end of the corresponding essential oil bottle. Each of the gasification elements communicates with the open end of the corresponding essential oil bottle. An upper end of each of the gasification elements stretches into a cavity at the lower end of the fragrance mixing element and fits with the end face of the cavity. The present invention features a compact structure, high sealing performance, easy assembly and simple operation.

The invention discloses a rose blended tobacco baking and flavoring method which comprises the following steps of: installing the harvested fresh tobacco on rods, loading the tobacco into a bulk curing barn, separately placing roses in 4-8 ventilated containers during the tobacco flue-curing color curing period, evenly distributing the containers at 3-5 cm away from tobacco, baking the tobacco for 120-140 h, wherein the weight ratio of rose to tobacco is 1:3500. The invention develops a new method, plant rose and tobacco are baked in the same oven, tobacco cells absorb volatile fragrant substances of the rose through breathing under the action of temperature and humidity, so that the purposes of enriching tobacco fragrance, covering miscellaneous smell, improving smoking taste, increasing tobacco sweetness and reducing the dry sensation of smoke are achieve, and the demand of top-grade high-end cigarette brands for high-quality raw material is satisfied. Plant fragrance raw material rose is added before tobacco is industrially used, so that the fragrant ingredients of the rose can be well cured in tobacco. Not only is the use level of rose essence reduced in industrial use, but also the safety of tobacco use is also increased.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

The invention discloses a production technology of fructus phyllanthi wine. The production technology comprises the following steps of: preprocessing an olive raw material to obtain the olive pulp; crushing the olive pulp, and filtering to obtain olive juice; adding sodium hydroxide and sodium sulfite to remove bitter taste; adding water and white granulated sugar; and performing twice fermentation and ageing and the steps of cold treatment, heat treatment and the like to obtain olive fruit wine which can effectively maintain the specific taste and aroma of olive and is rich in multiple aminoacids and trace elements necessary to a human body. The production technology disclosed by the invention can be used for shortening the production period, and is simple and easy to implement and low in production cost.