33 results about "Citrus Flavor" patented technology

An oral rinse, dentifrice, or oral gel composition comprising:a) about 0.01 weight % to about 5 weight % of a citrus flavor, citrus flavor ingredient, or mixtures thereof;b) about 0.01 weight % to about 5 weight % of a phenolic, said phenolic selected from the group consisting of menthol, eucalyptol, methyl salicylate, thymol, triclosan, and mixtures thereof; andc) an orally acceptable carrier.The claimed composition is useful in retarding the development of plaque, treating gingivitis, and reducing the viable population of micro-organisms in the oral cavity of a mammal.

The invention discloses a making method of honey aroma citrus black tea. The method comprises the following steps: 1) making a citrus shell to obtain a citrus shell main body for later use; 2) making a citrus juice: selecting citrus, taking flesh, juicing the flesh, centrifuging the juiced flesh, taking obtained supernatant, carrying out suction filtration, and taking obtained filtrate to obtain the citrus juice; 3) preprocessing black tea: uniformly sprinkling the citrus juice on the black tea; 4) making the honey aroma citrus black tea: uniformly mixing tea flowers with the black tea in proportion, stuffing the obtained tea flower and black tea mixture into the citrus shell main body, compacting the mixture, and combining a cut top cover and the citrus shell main body to restore the original shape of the citrus; and 5) drying the stuffed orange to obtain the honey aroma citrus black tea. An endoplasmic soup of the honey aroma citrus black tea has the advantages of orange red and bright color, clearness and no turbidity, sweet and mellow taste, and slight citrus flavor, and has he efficacy of generating body fluid and quenching thirst, clearing heat and detoxifying, warming stomach and dispelling cold, rectifying qi and invigorating spleen, clearing intestine and relaxing bowel, relieving cough and resolving phlegm, resisting oxidation, lowering blood sugar and enhancing immunity.

The invention discloses a citrus flavor bean curd and a preparation method thereof. The citrus flavor bean curd is composed of raw materials including soybeans, tangerines, grapefruits, lemons, corns, Chinese yams, jumble beads, endothelium corneum gigeriae galli, semen raphani, glycyrrhiza uralensis, vanilla, amomum kravanh, apple vinegar and the like. The citrus flavor bean curd has the beneficial effects that a traditional harmful coagulator is not used and the green and natural bean curd with high quality and good mouth feel is produced. The prepared bean curd is aromatic in flavor, tender and smooth in mouth feel, and rich in taste, has the function of promoting the appetite, has the nutritional and health-care effect and is good for health.

The invention relates to citrus-flavor oolong and a preparation method thereof. The preparation method of the citrus-flavor oolong comprises the following steps: (1) pretreating a citrus, specifically, washing the citrus and then drying in the air, opening a mouth in the top of the citrus to obtain a top cover, digging out pulp in the citrus, and maintaining the shape of the citrus for later use; (2) pretreating oolong, specifically, adjusting the water content of the oolong to be 13-28%; (3) putting the oolong into the citrus, and covering the citrus with the top cover; (4) drying. The citrus-flavor oolong prepared by the preparation method is orange yellow and oleosus in fruit peel color, orange yellow and bright in tea soup color as well as thick and mellow in taste, has fruit aroma, and is thick but not astringent.

The invention relates to a citrus flavoring combination and a preparation method thereof. The combination is prepared from, by weight, 2.0-7.0 parts of citrus oil, 2.0-7.0 parts of citrus flavor bases, 1.0-7.0 parts of fruit flavor fixatives, 0.2-1.5 parts of polyglycerin ricinoleate, 0.5-5.0 parts of green tea extracting solutions, 1.0-5.0 parts of beta-cyclodextrin, 5.0-12.0 parts of starch sodium octenylsuccinate, 20.0-35.0 parts of maltodextrin and 35.0-55.0 parts of water. The fruit flavor fixatives and the green tea extracting solutions are fused in the citrus flavoring combination through a solution dynamic extracting technology and an emulsification embedding technology, and therefore high-temperature fragrance retention and oxidation stability of citrus flavoring are improved, the problem that existing citrus powder favoring is prone to going bad when transported and stored is solved, and the flavoring is natural in special flavor and lifelike.

The invention discloses a method for brewing health-care citrus vinegar, and the method comprises the following steps: cooking rice, pouring the cooked rice into a blending tray, adding crushed citrus pulp, spreading white koji for mashing, and completing the mashing until wine is effused; adding wine brewing koji in the mashed material, and fermenting at 25-30 DEG C for 12-13 days to obtain mash; and filtering and seasoning the fermented mash, thus obtaining vinegar. By utilizing the method for brewing health-care citrus vinegar, a new route for deeply processing citrus is provided, the prepared vinegar contains citrus flavor and nutrient substances of vitamin C and citric acid and the like contained in the citrus, the mouthfeeling is unique, and the amount of grains can be simultaneously reduced.

The invention relates to the technical field of food fermentation engineering, in particular to citrus type brewed rice wine and a preparation method thereof. The citrus type brewed rice wine comprises, by weight, 1-3 parts of citrus peels, 8-14 parts of citrus flesh, 6-14 parts of glucose, 55-75 parts of sterile water, 1-5 parts of saccharomyces cerevisiae and 1-7 parts of flavor yeast. The flavor yeast is zygosaccharomyces rouxii or torulopsis utilis or comprises zygosaccharomyces rouxii and torulopsis utilis. The weight ratio of the citrus peels to the citrus flesh is 0.8-2.5:10. The citrus type brewed rice wine is prepared through the steps of citrus preparation, brewing substrate preparation, brewing and the like. The whole citrus is used as a main substrate, brewing is controlled, growth synergism and metabolism complementation of the various kinds of yeasts in the brewing process are utilized, and the flavor substance metabolism characteristics are brought into full play, so that the citrus utilization rate is high, the citrus flavor is remarkable, and the application range is wide.

The invention provides citrus flavor, a preparation method thereof and application thereof. The preparation method comprises the following steps: (1) mixing citrus essential oil and ethanol water solution, then cooling the mixture to between 10 and 20 DEG C, and standing the mixture for 1 to 2 months; (2) heating a product obtained in the step (1) to between 25 and 30 DEG C by adopting a program heating method at the program heating rate of 1 to 2 DEG C per day; (3) cooling a product of the step (2) to between 10 and 20 DEG C by adopting a program cooling method at the program cooling rate of 1 to 2 DEG C per day; and (4) filtering, and distilling a product of the step (3) under reduced pressure, and volatilizing the ethanol water solution to obtain the purified citrus essential oil, namely the citrus flavor. The citrus flavor obtained by the method has stable property, and does not produce floating oil and degradation phenomenon when the citrus flavor is added into a final product such as beverage.

The invention provides flavor-enhanced citrus pulp powder and a preparation method and application thereof. The preparation method includes the steps that after large-particle-size citrus pulp is filtered out from citrus juice through a filter screen, the remaining citrus pulp is obtained through centrifugation, the citrus pulp is dispersed in water again to remove soluble sugar attached to the surface of the pulp, then centrifugal treatment is conducted again, the steps of dispersing and centrifuging are repeated, the citrus pulp without soluble sugar is finally obtained, and the flavor-enhanced citrus pulp powder is obtained by drying, the citrus pulp powder obtained in the step 1 and the natural citrus essential oil are placed in a closed space at the same time, the citrus pulp powder does not make direct contact with the natural citrus essential oil, the citrus pulp powder is taken out after standing is conducted for 1-24 hours, and the flavor-enhanced citrus pulp powder is obtained. According to the present invention, the physical structure of the citrus pulp, which is formed by cross-linking different macromolecules and has rich wrinkles and gaps, is utilized, and the natural citrus essential oil is indirectly adsorbed so as to significantly enhance the citrus flavor.

The invention discloses a preparation method of sweet and sour garlic with a fragrant citrus flavor. The main technical scheme comprises pretreating the raw material garlic; conducting first salting; conducting vat changing; conducting drying in the sun and air drying; and conducting second seasoning salting so as to obtain the finished product. According to the preparation method of the sweet and sour garlic with the fragrant citrus flavor, no food preservative or food additive is contained, so that the salted sweet and sour garlic not only is bright in color and delicious in taste, but also has a fresh and strong flavor of the fragrant citrus. The sweet and sour garlic can doubly stimulate human appetite, and is a healthy seasoning food for all ages. Meanwhile, the production process of the garlic is simple, and the production cost of the garlic is low so as to facilitate the large-scale industrial production.

Belonging to the technical field of food processing, the invention discloses a fragrant citrus flavor wasabi and a making method thereof. The fragrant citrus flavor wasabi is composed of the following components by weight: 60% of horseradish powder, 10% of water, 7% of soybean oil, 15% of fresh orange juice, 3% of edible salt, and 5% of a food additive, wherein the food additive can be one of sorbitol, brilliant blue and lemon yellow.

The invention provides a flavor improving agent prepared with a maillard reaction of a tea extract and a fruit concentrated juice. By adopting the flavor improving agent, citrus fragrance or flavor deterioration caused by light, heat and oxygen can be inhibited; and on the basis of the effects of the traditional flavor deterioration inhibiter, the flavor in foods can be strengthened, and thicker and mellower taste is provided. By taking a resultant acquired through the maillard reaction of the tea extract and the fruit concentrated juice as an effective component, the better inhibition effectcan be acquired compared with the traditional citrus flavor deterioration inhibiter; and on the basis without changing the own flavor of drinks or the foods, the strength of the flavor is further strengthened, the thick and mellow taste and the quality of the drinks or the foods are improved, and the raw material cost of the drinks or the foods is lowered.

The invention is a flavor enhancement delivery system named The Flavor Chamber. A bladder (A), (B), (C) that is attached to the underside of a bottle cap (24) and is intended to replace the cap seal (1). In a can, the bladder (D) is attached to the underside of a multi-spout can top (E). The shape and color varies per the function and visualization of the product such as a green, yellow or orange citrus wedge bladder (A) to represent a lime, lemon or orange citrus flavor respectively as seen through a clear bottle. It may be a neutral colored dome shape bladder (B) for a generic look that does not represent a flavor well by shape and may not be seen such as in a darker bottle. It may be shaped to the dimensions and circumference of the underside of a multi-spout can top (E) and hold a flavor chamber (10) under each individual can top opening (11). Its intent is to offer the option of choosing a flavor enhancement to the beverage after opening the container or choosing not to enhance the original flavor. Other substances can be inserted into the bladders (A), (B), (C), (D) per design of the manufacture and non-beverage applications and industries may adopt the flavor chamber bladder idea for use with different products and chemicals.

The invention discloses electronic cigarette liquid with citrus flavor fragrance and a preparation method of the electronic cigarette liquid. The electronic cigarette liquid is prepared from the following raw materials in parts by weight: 0.1 to 10 parts of sweet orange oil, 0.01 to 1 part of tangerine oil, 0.01 to 1 part of orange oil, 0.005 to 0.25 part of round pomelo oil, 0.005 to 0.25 part of ethyl acetoacetate, 0.001 to 0.1 part of raspberry ketone, 0.001 to 0.1 part of nonadienal, 1 to 5 parts of ethanol, 10 to 20 parts of water, 10 to 80 parts of propylene glycol and 20 to 80 parts of glycerol. The electronic cigarette liquid can enrich the smoking flavor of the electronic cigarette, meet the requirements of different consumer groups, and effectively reduce the potential harm to the health of consumers.

The invention discloses a small green mandarin white tea and a preparation method thereof. The preparation method comprises opening three round holes in the bottom and side walls, cutting the white tea into suitable size fragments, and heating the tea at a low temperature (40-45° C.) drying. The prepared citrus white tea has less loss of essential oil of the citrus peel, and maintains the color and citrus aroma of the citrus peel. After brewing, the soup color is bright, and the taste has a citrus flavor with a slight tea flavor and a sweet aftertaste. The preparation method has high processing efficiency and is suitable for industrialization.

The invention discloses corchorus capsularis linn and citrus flavored bread and a making method thereof. The bread is prepared from, by weight, 100-120 parts of wheat flour, 12-25 parts of corchorus capsularis linn, 5-10 parts of citrus juice, 3-6 parts of Chinese yams, 5-9 parts of willow buds, 1-3 parts of ginger, 1-3 parts of tree peony root bark, 8-15 parts of eggs, 0.1-0.3 part of vanillin, 1-3 parts of vegetable oil, 3-5 parts of white granulated sugar, 1-3 parts of salt, 14-18 parts of water and 2-4 parts of baking powder. The corchorus capsularis linn in the bread contains a large number of nutrient elements such as carotene, vitamin B2, vitamin C, calcium and potassium, and calcium and microelements in human bodies can be supplemented; meanwhile, the raw material ingredients such as citrus juice, Chinese yams, willow buds, ginger and tree peony root bark are added in the bread, one one hand, the nutritional ingredients of the bread are rich and various, and on the other hand, people can enjoy a unique flavor.

The invention discloses a method for brewing malt beer rich in hops fragrance by a dry hops adding process and belongs to the technical field of beer brewing. Ale beer is used as a carrier, the hops addition is combined with a hops variety proportioning process and the dry hops adding process is especially adopted during the fermentation to obtain the ale beer rich in hops fragrance; the Ale beer has the original wort concentration of 14-18 degree P, alcoholic content of 5.5-7.5%, bitterness value of 45-75BU, colority of 10-30 EBC, the content of linalool of 160-200 microgram/L and the content of geraniol of 50-350 microgram/L; the color of the beer is golden yellow to red copper, the color of the beer foam is white to off-white and is rich, delicate and long-lasting. The beer body has medium malt fragrance and fruit ester fragrance, hops fragrance and citrus flavor are coordinated and balanced, the mouth feel of the beer is full and rich, has obvious bitterness of the hops and slight malt sweetness and the bitterness is dry and clean.

The invention discloses a method for making small green tangerines. The method for making the small green tangerines comprises the following steps that picking is carried out, specifically, picking time begins in July and stops in August, and materials have no coloring, turquoise or even blue black surface color, slightly concave and dense oil cavities, no stretching, hard and thin peels, acrid flavour and aroma are chosen; cleaning is carried out, specifically, at this time, the surface peels are cleaned and then screened; and cores are dug, specifically, a special tool is used for cutting around hole in each small green tangerine, the diameter of the round holes is about 20mm, then rod cores inside are taken out, and finally holes are formed in the bottoms of the small green mandarins, and the purpose is to enable the small green mandarins to tasted easily when being soaked. According to method for making the small green tangerines, the citrus flavor of the small green tangerines andthe tea flavor of Ilex kudingcha are blended with each other by using the process, so that the taste is more pure, fragrant and intense, the condition of human bodies is improved, the pleasure brought by tea tasting is enjoyed, and then showing of the spirit of energy is facilitated.

The invention discloses a planting method for seedless citrus. The planting method comprises the following operation steps: (1) selecting the land and preparing the land, wherein oranges are planted in the sloping field in October or November, the line spacing of the planting plants is 2*3 m, and 95-105 plants are planted per mu; (2) planting; (3) when the flowers of the citrus trees bloom, spraying a medicament I, wherein the medicament I is prepared from the following components in percentage by mass: 0. 0015% of 6-benzyl aminopurine solution and 0.00025% of indole acetic acid solution, spraying is carried out again in 10-15 days after the first praying, wherein the spraying amount is 300-350 L per mu; spraying a calcium fertilizer and a water-soluble fertilizer in every two days after each spraying. According to the invention, the citrus planting, fertilizing and administration modes are standardized on the whole, so that the nutrition requirement of citrus growth is guaranteed, andthe citrus growth is normal, by using the method disclosed by the invention, the increase of the citrus yield can be promoted, the citrus flavor is strong, the yield and the quality are improved, andthe pollution-free planting standard can be achieved.