40 results about "Caramelization" patented technology

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

The invention discloses an intelligent baking control method for on-site baked flavor nuts, which comprises the following steps of: constructing space-time registration data by collecting nut surface reflectivity and two-dimensional temperature field data, extracting non-enzymatic browning reaction acceleration and a surface caramelization index from the space-time registration data, forming a comprehensive feature vector set in combination with the temperature field data, and carrying out surface caramelization on the non-enzymatic browning reaction acceleration and the surface caramelization index. Performing dimension reduction on the comprehensive feature vector set to obtain a key feature vector, constructing a multi-physics field coupling prediction model based on the key feature vector, inputting real-time space-time registration data into the model, obtaining a multi-dimensional data prediction value, and outputting the multi-dimensional data prediction value. And performing abnormality diagnosis according to the color difference value of the baked nut region detected in real time in combination with the predicted value of the multi-dimensional data of the nuts, and generating an adjustment control strategy based on an abnormality diagnosis result, thereby effectively improving the crisp taste and quality stability of the nuts.

Disclosed herein are formulations (including sweet proteins and rare sugars) for improving the sweetness of low glycemic index rare sugars without altering the texture and flavor of the rare sugars and methods for improving the sweetness of rare sugars. More specifically, the present invention discloses methods for improving the sweetness of rare sugars without altering the sweetness profile, texture and flavor of the primary sugars. The invention also discloses the addition of Brazitame protein with liquid rare sugars at different temperatures during the synthesis of the rare sugars, before crystallization or before or after caramelization of the rare sugars, to increase sweetness. The Brazilian sweet protein increases the sweetness of rare sugars, but is not limited to D-psicose, D-tagatose, D-allose, isomaltulose, trehalose, sorbose, pinose, leucobiose and the like. The invention also provides for the evaluation of non-nutritional sweeteners (such as aspartame, acesulfame, sodium cyclamate, neotame, saccharin, sucralose, stevioside, etc.), as each has a limitation of taste quality if used with rare sugars. However, the use of Brazilian sweet protein does not alter the flavor and texture of rare sugars, and the taste profile matches sucrose.

The invention discloses a coffee beverage with a unique flavor and a preparation method of the coffee beverage. The coffee beverage with the unique flavor is prepared from the following raw materials in parts by weight: 15-25 parts of coffee beans, 2-8 parts of chicory roots, 0.5-1.5 parts of cauliflower, 0.2-0.6 part of glycine, 0.4-1.2 parts of glucose and 0.6-1.5 parts of sugar. By adding the chicory roots, the bitter taste of the coffee can be reduced, the taste is improved, the fragrance of the coffee is improved with the assistance of the cauliflower, and then the prepared coffee has the unique taste and can meet the taste requirements of most people; besides, in the preparation method disclosed by the invention, the coffee beans and the chicory roots are baked, and glycine and glucose are added in the baking process of the coffee, so that the coffee can be subjected to Maillard and caramelization reactions, the fragrance and color of the prepared coffee are further improved, and finally the prepared coffee has a unique flavor.

The invention belongs to the field of preparation of tobacco flavors and fragrances, and discloses a natural caramel sweet spice with a chicory characteristic flavor as well as a preparation method and application of the natural caramel sweet spice. Putting the cichorium intybus root powder and water into an intermittent reaction kettle, separating and extracting effective components of the cichorium intybus roots by utilizing subcritical water, and coupling a Maillard reaction and a caramelization reaction to obtain a mixture; the preparation method comprises the following steps: mixing a solid-phase component 1 and a liquid-phase component 2, filtering to obtain a liquid-phase component 1, ultrasonically extracting the solid-phase component with an ethanol solution, filtering to obtain a liquid-phase component 2, combining the liquid-phase components, carrying out sephadex tandem reverse-phase silica gel column chromatography separation to obtain a plurality of graded components, and designing and optimizing a recombination ratio according to a mixed material uniform test with constraint conditions to prepare the cigarette flavoring agent. Subcritical hydrothermal separation, high-temperature and high-pressure reaction enhancement and uniform mixing design optimization recombination with constraint conditions are introduced in the preparation process of the chicory special flavor caramel sweet spice, so that the caramel sweet aroma characteristics of the chicory special flavor are remarkably highlighted, and the natural caramel sweet aroma raw material resources are enriched; and a new thought is provided for development of high-quality natural sweet fragrant raw materials.

The invention discloses a pure kelp powder extruded puffed food and a preparation method thereof, and belongs to the field of food processing. The method comprises the following steps: (1) drying kelp, crushing, and sieving to obtain kelp powder; (2) extruding and puffing the kelp raw material powder by using a twin-screw extruder, and setting the extrusion temperature of each area of the twin-screw extruder, the kelp powder feeding amount, the water inlet amount and the screw rotating speed; and (3) finally, collecting a product obtained in the step (2), and finishing and forming after the product is cooled. The kelp powder is used as the raw material, and no grease is added, so that the prepared puffed food is low in calorie, rich in various components such as dietary fibers, high in nutritional value and balanced in nutrition; through a twin-screw extrusion technology, the raw materials are puffed in a high-temperature and high-pressure state, caramelization and Maillard reaction of the materials are promoted, insoluble dietary fibers are converted into soluble dietary fibers, and the product is endowed with unique flavor and crisp taste.

The invention discloses a control method for automatic air regulation of a household coffee bean dryer, hot air is generated through a heating mechanism mounted below a bean cup, and a temperature sensor is arranged adjacent to the bean cup. The method comprises the following steps: a bean quantity judgment step: through primary, secondary and third judgment sub-steps, according to comparison between temperature rise time and a preset range, automatically identifying the bean quantity, compensating ambient temperature and voltage fluctuation, and selecting a highest, lowest or adjustable air quantity gear. A baking program is stored in the control system and comprises the steps of dehydration, Maillard reaction, caramelization and cooling, and the rotating speed and the heating power of the fan are automatically adjusted according to different baking modes. The air volume is automatically adjusted, manual dependence on experience is avoided, the baking effect and energy efficiency are improved, and the operation threshold and energy consumption are reduced.

The present invention discloses a method and application for reducing the content of levulinic acid in caramel. The method for reducing the content of levulinic acid in caramel provided by the present invention comprises the following steps: S1, making a syrup having a pH of 7 to 8 undergo a caramelization reaction in a reducing atmosphere, reacting to a chroma of 12000-17000EBC, and obtaining a preliminary caramel; S2, adjusting the pH of the preliminary caramel to 8 to 9, performing a secondary caramelization reaction in a reducing atmosphere, reacting to a pH of 5 to 7, and obtaining a caramel. The present invention is carried out by two caramelization reactions under alkaline conditions, so that levulinic acid is produced later and in less amount; meanwhile, the reaction is carried out in a reducing atmosphere, and levulinic acid can be deacetylated to generate ethanol and sodium propionate, thereby further reducing the content of levulinic acid in caramel, and ensuring that the caramel has good product quality, such as good red index and salt tolerance.

The invention provides a rose-colored food flavoring agent as well as a preparation method and application thereof, and relates to the technical field of food processing. The food flavoring agent comprises the following components in parts by weight: 500-600 parts of rock candy, 15-25 parts of rose powder, 280-320 parts or 800-1200 parts of a rose extracting solution, 5-15 parts of ginger juice, 0.5-2 parts of an organic acid regulator and 0.5-15 parts of edible oil. The food flavoring agent can be obtained by mixing the materials and then preparing the mixture by a method of frying the mixture into a sugar color. Meanwhile, the invention further provides a preparation method for household and industrial batch production, and the prepared food flavoring agent can be applied to the cooking process of the braised pork in brown sauce.

The invention relates to the technical field of jam processing, in particular to a fruit jam mixing processing device and a processing method, and aims to solve the problem that when fruits are made into jam, bubbles and caramelization phenomena are prone to occurring, and the quality is affected. Comprising a stirring tank, a stirring mechanism, a decoking mechanism and an elastic membrane, the stirring mechanism is used for stirring and mixing materials in the stirring tank and can cut bubbles generated after the materials are mixed, the elastic membrane is used for intermittently expanding or stretching out and drawing back and extruding or containing the materials, and the decoking mechanism scrapes the inner wall of the stirring tank and drives the materials turned over by the elastic membrane to be mixed upwards. Through cooperative work of all parts in the stirring tank, materials can be fully sheared and extruded in the stirring and mixing process, bubbles generated after mixing can be extruded out, jam attached to the tank wall can be timely removed through intermittent scraping of the decoking mechanism, the situation that foam and pomace adhere to influence the mixing uniformity and cleanliness is avoided, and the production efficiency is improved. Therefore, the processing efficiency and the product quality are improved.

The invention belongs to the technical field of food processing, and particularly discloses saltpeter-free beef and a preparation method thereof.The saltpeter-free beef is obtained by adding color protection liquid into raw material beef, conducting vacuum rolling and pickling, conducting marinating treatment, adding xylose and conducting high-temperature sterilization; wherein the color protection liquid comprises a natural pigment and an antioxidant; hot peppers, white spirit and acidic substances are added in the marinating treatment. According to the method, the beef is subjected to primary color development by utilizing the color protection liquid consisting of the natural pigment and the antioxidant in combination with vacuum rolling and kneading treatment; then adding an acidic substance in the marinating process to adjust the marinating environment to be acidic, stabilizing the color of natural pigment, and helping the dissolution of capsochrome by using white spirit to secondarily color the beef; finally, xylose is added for high-temperature sterilization, and the beef is further colored through Maillard and caramelization reactions; through three times of coloring and layer-by-layer coloring, the color development effect of nitrite in the beef is replaced, the beef product with good color is finally obtained, and the safety of the beef product is improved.

The invention provides a preparation method of low-fat and pigment-free combined bacon, and belongs to the technical field of food processing, and the preparation method comprises the following steps: preparing smoking liquid from persimmon wood chips, pepper wood chips, tea tree wood chips and cane sugar, and preparing the low-fat and pigment-free combined bacon by using the smoking liquid. The bacon is prepared from the smoking liquid prepared from the persimmon wood, the zanthoxylum bungeanum wood, the tea tree and the cane sugar, the bacon can be endowed with unique flavor and attractive color and luster, the oxidation resistance of the bacon can be remarkably improved, meanwhile, due to the caramelization reaction generated by the cane sugar in the preparation process of the smoking liquid, the color of the bacon can be regulated and controlled, and pigment is prevented from being used.

This application discloses a high-efficiency hard candy production system, which includes a mixing tank with a heating chamber inside its side wall. The heating chamber contains a heating liquid, and an electric heating wire is installed inside the heating chamber to heat the heating liquid. A circulating heating component is movably installed inside the mixing tank, with both ends connected to the heating chamber for circulating the heating liquid. A thermometer is fixedly installed on one side of the mixing tank, with one end connected to the heating chamber. In this system, the electric heating wire heats the heating liquid, thereby heating the hard candy raw materials inside the mixing tank. Simultaneously, the circulating heating component controls the circulation of the heating liquid inside the heating chamber, ensuring even heat distribution and minimizing the problem of excessively high temperatures in the area around the electric heating wire while other areas remain too cold. This effectively prevents localized overheating and caramelization of the hard candy raw materials.

To maintain the tightness and quality of a paper towel package in which a plurality of paper towel packages are collectively wrapped in an outer film, and to enable hygienic storage.SOLUTION: This disclosure relates to a paper towel packaging unit. The paper towel packaging unit 20, comprising 3 to 5 paper towel rolls 40 arranged side-by-side and wrapped in a caramel-style package using a second outer film 50, is arranged in groups of two or more but no more than five and wrapped in a first outer film 30. The first outer film 30 has heat-sealed sections 30a on both sides. The paper towel roll 40 has a winding density of 0.15 m / cm2 or more but not exceeding 0.60 m / cm2, a winding softness of 1.2 mm or more but not exceeding 4.0 mm, the sagging amount of the second exterior film 50 is 4 mm or more but not more than 20 mm, the absorbency is 290 g / m2 or more but not more than 580 g / m2, the thickness of the first outer film 30 is 25 μm or more but not more than 90 μm, and the weight of the paper towel package 10 is 1.8 kg or more but not more than 12.5 kg.SELECTED DRAWING: Figure 1

The preparation method comprises the steps of stir-frying treatment, soaking extraction and filtering separation: stir-frying high-temperature yeast powder prepared from hulled wheat until the scorch aroma appears, mixing the high-temperature yeast powder with base liquor of which the alcoholic strength is greater than or equal to 42% vol according to the mass ratio of (5: 1)-(10: 1), adding porous diatomite loaded with zinc oxide, and uniformly stirring to obtain the flavoring liquor. And sealing and soaking in a common pottery jar at normal temperature for 2-6 months, and then carrying out solid-liquid separation. The core design of the original scheme is respected, and further innovation is realized through subordinate claim optimization: microwave pretreatment and segmented temperature control frying synergistically activate enzyme activity, the critical proportion of (6: 1)-(8: 1) balances flavor and bitter taste, and porous diatomite directionally adsorbs tannin substances. The product is directionally enriched with flavor substances such as 4-vinyl guaiacol and tetramethylpyrazine, the removal rate of tannin bitter substances reaches 68%, the lead migration amount is controlled to be 0.002 mg / L or below, and the extraction period is only 4 months. The process does not need to transform the existing production line and is suitable for blending high-quality white spirit.

The invention provides the preparation method of the peanut oil with high nutritional value and sweet fried fragrance. Specifically, the invention provides a peanut raw material pretreatment method, the method comprises the steps of moistening and freeze thawing peanut raw materials, in the moistening step, water accounting for 4-12% of the mass of the peanut raw materials is uniformly mixed with the peanut raw materials, and the mixture is placed for 30-60 minutes; the color L value of the frozen and thawed peanut raw material after red skin removal is 48.0-60.0, and the value a is 2.10-3.80. The invention also provides a preparation method of the fried sweet fragrant peanut oil. The preparation method comprises the step of pretreating the peanut raw material by adopting the pretreatment method disclosed by the invention. Peanut oil prepared from the peanut raw materials treated by the method is rich in sweet flavor and high in nutritional value, the caramelized flavor compound product content, the VE total amount and the PV stability are all improved, smoothbore does not occur or basically does not occur in the squeezing process, and the residual oil amount is low.

The invention belongs to the technical field of spray drying, and particularly relates to a spray drying method for preparing non-dairy creamer, which comprises the following steps: homogenizing a non-dairy creamer raw material solution; carrying out atomization and gradient freezing processes on the pretreated raw material liquid to form solid particles; solid particles fall under the action of gravity and sequentially penetrate through the high-temperature area, the medium-temperature area and the low-temperature area along a spiral track, and gradual dehydration from the surface to the interior is completed; in the falling process of the solid particles, differential drying paths of the particles with different particle sizes are realized by regulating and controlling spatial distribution and retention time of the solid particles; discharging the dried powder, cooling, sieving and packaging; the problems of non-uniform drying caused by non-uniform particle size of liquid drops, caramelization reaction caused by local overheating and protein denaturation wall sticking are solved, and the quality of the non-dairy creamer is favorably improved.

This invention relates to a process for manufacturing date syrup designed to increase its dietary fiber and bioactive compound content. The process relies on a combination of optimized heat treatments and advanced technologies, such as sonication and high-pressure extraction. This is made possible by rigorous temperature control, which limits caramelization while promoting the extraction of bioactive compounds. The resulting syrups are distinguished by their richness in natural sugars, dietary fiber and polyphenols, while also exhibiting strong antioxidant activity, which gives them remarkable nutritional properties.

The invention relates to the technical field of baking equipment, in particular to an air source heat pump baking machine which comprises a conveying table, a screening mechanism, a baking box and a collecting mechanism, a conveying belt is arranged on the inner side of the conveying table, and the screening mechanism is arranged on one side of the top of the conveying table and used for storing and dispersing nuts onto the conveying belt; the baking box is in an inverted U shape and is fixedly arranged on the conveying table. The collecting mechanism is arranged on the top wall of the baking box and used for collecting and absorbing dust attached to the surfaces of the nuts. According to the nut baking device, nuts are slowly conveyed at a constant speed through the conveying belt, baking is conducted in the mode that the air source heat pump blows hot air, compared with a traditional electric heating mode, the mild baking mode is beneficial to slow heating and drying, the situation that the sugar of the nuts is caramelized due to too fast temperature rising is avoided, and therefore the product quality can be improved.

This invention discloses a functional flavoring with catalytically regulated properties, its preparation method, and its application, belonging to the field of flavoring technology. Addressing the core shortcomings of existing caramelized flavoring products—uncontrollable aromas, limited flavor profiles, and inability to be customized—this invention uses food-grade monosaccharide / disaccharide monomers as the sugar source and nitrogen-free acidic, alkaline, or buffered compounds as catalysts to conduct a pure caramelization reaction in a pure aqueous system under normal pressure. No nitrogen-containing amino sources are added throughout the process, completely eliminating Maillard reactions, lowering the reaction temperature, and preventing the formation of harmful byproducts such as 4-methylimidazole.

The present invention relates to the technical field of food processing, and discloses a boiling and cooling crystallization control technology for inhibiting sugar return of candies, and the technology comprises the following steps: S1, raw material pretreatment: weighing 40-60 parts by weight of white granulated sugar, 20-30 parts by weight of malt syrup, 8-12 parts by weight of water and 1-3 parts by weight of an anti-crystallization auxiliary agent, mixing the white granulated sugar and the malt syrup, adding the mixture into water, stirring until the mixture is preliminarily dissolved, and cooling the mixture to obtain a material A; a mixed sugar solution is obtained; s2, segmental gradient boiling: transferring the mixed sugar liquid obtained in the step S1 into a vacuum boiling pot with a stirring device, and stirring and boiling to obtain the concentrated massecuite. According to the boiling and cooling crystallization control process for inhibiting the sugar return of the candies, through whole-flow crystallization control, excessive addition of an anti-sugar-return agent is not needed, the sugar return rate is lower than 3% after the candies are stored for 6 months and is reduced by 85% or above compared with that of a traditional process, and the sugar return resisting effect is remarkable; caramelization and bubble generation are avoided through segmented boiling, and it is ensured that the candy tastes soft and glutinous (or hard and crisp) and is free of roughness and high in flavor retention rate through gradient slow cooling and seed crystal regulation and control.

An adhesive for resin that exhibits excellent adhesion between a copper-based material substrate and a resin substrate is provided. An adhesive for resin includes one or both of: a Maillard reaction product (C) made from a carbohydrate (A) and / or a reductone (B), and an amine compound (G); and a caramelization reaction product (D) made from carbohydrates (A) and / or a reductone (B).

The invention discloses a preparation method of autumn pear syrup, and relates to the field of autumn pear syrup production, and the preparation method comprises the following steps: (1) raw material cleaning: cleaning pears by using a bubble spraying fruit washing machine to remove surface impurities and pesticide residues; (2) squeezing: cutting the drained pears into halves, putting the cut pears into a juicer with a secondary squeezing function, performing primary squeezing at the squeezing pressure of 5-8MPa, and then performing deep squeezing. A sectional low-temperature boiling process is adopted, primary concentration is performed at the first stage of 90-95 DEG C, and slow boiling is performed at the second stage of 85-90 DEG C for a long time; and mild concentration is realized by prolonging the boiling time, so that the damage of heat-sensitive components such as vitamin C and polyphenol in the pear juice caused by traditional high-temperature boiling is effectively avoided, meanwhile, the excessive coking of sugar is prevented, the natural fresh and sweet flavor of the autumn pear syrup is reserved, and the autumn pear syrup is free of burnt taste.

The present application relates to the technical field of jam processing, and particularly relates to a fruit jam mixing processing device and a processing method, which aims to solve the problem of bubbles and caramelization phenomenon in fruit jam production, affecting the quality. The device comprises a stirring tank, a stirring mechanism, a decarburization mechanism and an elastic diaphragm. The stirring mechanism is used to stir the materials in the stirring tank and can divide the bubbles generated after the materials are mixed. The elastic diaphragm is used to expand or contract intermittently, extrude or contain the materials. The decarburization mechanism scrapes the inner wall of the stirring tank and drives the materials to mix upwards. Through the cooperative work of each component in the stirring tank, the materials can be fully sheared and extruded during the stirring and mixing process, and the bubbles generated after mixing can be extruded. The decarburization mechanism can scrape the jam attached to the tank wall intermittently and timely, avoiding the adhesion of foam and fruit residue, affecting the mixing uniformity and cleanliness, so as to improve the processing efficiency and product quality.

The invention relates to the technical field of bean curd products, in particular to a making method of pot-flavor bean curd. Comprising the following steps that A, soybean milk is added into a cast iron soybean milk boiling tank, soybean milk boiling is conducted through linkage cooperation of electromagnetic heating and 150-200 DEG C steam heating, the power of electromagnetic heating is 150 kW, the frequency is 35-50 Hz, the frequency is reduced by 2 Hz per pot and is not reduced any more when the frequency is reduced to 35 Hz, the time of electromagnetic heating is reduced by 10 s per pot from 500 s and is not reduced any more when the frequency is reduced to 400 s, and the starting time of steam heating is reduced by 1 DEG C per pot from the temperature of 76 DEG C; when the temperature is reduced to 55 DEG C, the temperature is not reduced any more, and when the temperature reaches 103 DEG C, heating continues for 2-5 min; and B, adding a coagulator into the soybean milk in the step A, standing and solidifying, and finally performing compression molding to obtain the pot-flavor bean curd, the electromagnetic heating simulates the boiling effect of an iron pan, iron ions react with protein and fat components in soybean milk in the heating process to generate pan fragrance, the electromagnetic heating simulates the characteristic of direct heating of the iron pan, local high temperature is generated, the Maillard reaction and caramelization reaction are promoted, and pan fragrance substances are generated.

This application discloses a food cooking machine, comprising: a cooking machine body having a receiving cavity; a lower grilling component located within the receiving cavity for grilling a first side of the food to be cooked; and an upper grilling component located within the receiving cavity and disposed opposite to the lower grilling component for grilling a second side of the food to be cooked. The upper grilling component is movable relative to the lower grilling component to press against or move away from the food to be cooked. This application enables simultaneous contact heating of both sides of the food, significantly shortening cooking time, avoiding the inconvenience of flipping the food during traditional single-sided grilling, resulting in more even heating and a more consistent surface caramelization effect.

The invention belongs to the technical field of food additives, and particularly relates to a marinating paste seasoning as well as a preparation method and application thereof. Wherein the marinating paste seasoning is prepared from the following components in parts by weight: 28 to 50 parts of thermal reaction liquid, 10 to 27 parts of salt, 6 to 15 parts of sugar, 7 to 17 parts of monosodium glutamate, 2 to 10 parts of spice oil, 5 to 20 parts of spice water, 5 to 12 parts of yeast extract and 1 to 3 parts of modified starch. Compared with a traditional pot-stewed food process, a spice extraction technology is adopted, the residue-free spice oil and spice water are obtained, and the defects that spices of traditional pot-stewed food need to be wrapped with gauze, the spices become bitter after being stewed for a long time, and spice residues exist on the surfaces of food materials after being stewed are overcome. Moreover, by adopting the formula provided by the invention, the strong taste of the marinating paste product can be enhanced, and the effects of removing fishy smell, improving taste, coloring and enhancing aroma are achieved; the tedious steps of traditional brine soup-stock boiling and caramel frying are omitted, and the method has a wide application prospect.

The invention belongs to the technical field of electromagnetic heating equipment, and particularly relates to an energy-saving electromagnetic range for double-sided heating of pot-edge steamed buns, the energy-saving electromagnetic range comprises a pot body and an electromagnetic heating coil, an isolation hood is arranged in the pot body, and the isolation hood divides the interior of the pot body into a middle water cavity and a side steam cavity in the radial direction of the pot body; the electromagnetic heating coil is distributed on the outer side of the pot body in a surrounding mode and is divided into an edge electromagnetic induction area and a middle electromagnetic induction area in the axial direction of the pot body. According to the technical scheme, the double-sided heating energy-saving electromagnetic range for the pancake is divided into the side electromagnetic induction area and the middle electromagnetic induction area, so that the two sides of the pancake are independently heated, and the pancake body is matured when receiving matched energy within set time, namely, a Maillard effect and a coking reaction are formed on the A surface corresponding to the pan body heating side of the pancake body; the surface B corresponding to the steam heating side of the steamed bun body is kept soft, and the problem that energy is wasted due to the fact that the two sides of the steamed bun are heated unevenly and cannot be cooked synchronously is solved.

The invention discloses honey-fried licorice root composite caramel spice as well as a preparation method and application thereof, and belongs to the technical field of tobacco spices. The honey-fried licorice root composite caramel spice is prepared by a method comprising the following steps: mixing glucose and water, heating to a reaction temperature, adding a honey-fried licorice root extract, and reacting; the reaction temperature is 160 to 170 DEG C; the reaction time is 2 to 4 minutes. According to the method, the compound caramelization reaction is innovatively performed on the honey-fried licorice root extract and the glucose, the preparation process is simple, the consumed time is extremely short, complicated operation equipment is not needed, and industrial and large-scale actual production is facilitated. The prepared honey-fried licorice root composite caramel spice can be applied to quality improvement of tobacco products, and a foundation is laid for next-step industrial development of the caramel spice.

The invention discloses a roasted malt composite caramel spice as well as a preparation method and application thereof, and belongs to the technical field of tobacco spices. The invention provides the preparation method of the roasted malt composite caramel spice by optimizing parameters such as an extraction solvent, reaction temperature, reaction time and the addition amount of reaction raw materials of roasted malt. Compared with a traditional caramel pigment preparation method, the preparation method has the advantages that the roasted malt extract and the caramel feed liquid are creatively subjected to a composite caramelization reaction; the roasted malt has scorch aroma and sweet aroma and can be perfectly fused with the aroma of the caramel spice, and the prepared composite caramel spice is rich in aroma. Meanwhile, the preparation method is simple and convenient for industrial production, and the roasted malt composite caramel spice is convenient to operate and does not need special treatment when being used. The roasted malt composite caramel spice prepared by the invention is wide in application range, and can be applied to tobacco products and also can be expanded to the fields of food, daily chemicals, medicines and the like.