9 results about "Cocoa Extract" patented technology

An object of the present invention is to provide a cacao derived composition containing a free ceramide, as well as a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing the cacao derived composition, and the present invention provides a cacao derived composition containing a cacao derived free ceramide, wherein the amount of the cacao derived free ceramide is 1.2% by mass or more based on the mass of the cacao derived composition, as well as a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing the cacao derived composition.

The invention relates to the technical field of health-care products, and particularly discloses a roselle-containing composition and a preparation method thereof, and the roselle-containing composition comprises the following components: a roselle extract, a cocoa extract, coating protein, a fermentation compound and auxiliary materials; the added roselle extract is subjected to multi-step pretreatment, the extraction rate and stability of active ingredients are improved, and the polarity of the roselle extract can be adjusted by adopting a composite solvent for extraction, so that the bioavailability is improved; the added cocoa extract can reduce oxidation of anthocyanin, and the cocoa extract and the roselle extract are synergistically used for reducing blood fat by inhibiting lipase activity and adjusting cholesterol; the fermentation compound can generate urolithin A, pueraria peptide and perillyl alcohol to further assist in reducing blood fat, and the coating protein improves the stability and absorption efficiency of the roselle extract; the auxiliary materials can improve the bioavailability of the active components of the raw materials, and the prepared composition has the effects of inhibiting appetite, promoting lipolysis, inhibiting fat absorption and reducing blood fat through synergistic effects of all the components.

This invention discloses a method for processing cocoa beans or cocoa granules, comprising the steps of: (a) adding water to cocoa beans or cocoa granules to form a suspension; (b) wet milling the suspension; (c) subjecting the suspension to heat treatment at a temperature of 70°C or lower; (d) separating the suspension into: an aqueous phase (heavy phase), a lipid phase including cocoa oil (light phase), and a solid phase including cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) by supplying the solid phase to a mixing device to obtain cocoa aroma and cocoa powder; wherein the mixing device... The device includes: a cylindrical tubular body having a horizontal axis, the tubular body having an inlet opening for a solid phase, an outlet opening for a dried solid phase, and an optional outlet opening for a vapor phase including cocoa aroma; end plates closing the tubular body at opposite ends; a coaxial sleeve for heating or cooling the inner wall of the tubular body to a temperature of 55°C to 150°C; and a bladed rotor supported in the tubular body for rotation, the blades of the bladed rotor being arranged in a helical shape and oriented for centrifugally separating the solid phase and simultaneously transporting the solid phase toward the outlet opening.

The invention relates to the technical field of cigarette perfuming, in particular to a cocoa flavor tobacco flavor and a preparation method and application thereof. The preparation method comprises the following steps: diluting a cocoa extract with an ethanol aqueous solution, carrying out multi-stage membrane separation according to the principle that the pore diameters of membranes are sequentially reduced, and carrying out reverse osmosis treatment on a permeate of the last stage of membrane separation to obtain a reverse osmosis trapped fluid; collecting trapped fluid of each stage to obtain a plurality of first separation groups; performing two-dimensional column chromatography separation on the reverse osmosis trapped fluid to obtain a plurality of second separation groups; the yield of each separation group is calculated, and the separation groups with the yield larger than or equal to 2% are reserved; adding the retained separated group into blank cigarettes for sensory evaluation; screening out a characteristic flavor group; performing thermal cracking-gas chromatography-mass spectrometry analysis on the characteristic flavor group, and constructing characteristic flavor data information; and compounding the characteristic flavor group with the characteristic flavor substance to obtain the cocoa flavor tobacco flavor. According to the method, endogenous flavor enhancement can be realized, and uncontrollable factors and ineffective components of the natural perfume are reduced to the greatest extent while the style characteristics of the natural perfume are highlighted.

The invention discloses a preparation method of chocolate essence for cigarettes, the chocolate essence for cigarettes and an aerosol generating product, the chocolate essence comprises the following components: an isovaleraldehyde condensation reactant, a vanillin acetal reactant and a cocoa concentrate, the isovaleraldehyde condensation reactant is formed by carrying out a first condensation reaction on isovaleraldehyde and a first alcohol reactant, and the vanillin acetal reactant is formed by carrying out a second condensation reaction on a second alcohol reactant; the vanillin acetal reactant is prepared by carrying out a second condensation reaction on vanillin and a second alcohol reactant, and the cocoa concentrate is prepared by concentrating a cocoa extract. According to the invention, unsaturated carbonyl in aldehyde molecules and a common solvent of essence are subjected to obvious aldol condensation reaction under an acidic condition to form an acetal compound with good stability, the problem of insufficient fragrance of the chocolate extract is solved, and on the basis of the acetal reactant, through technical means such as essence blending and modification, the flavor of the chocolate extract is improved. The chocolate essence which is fragrant, mild, mellow and full is constructed, and the application requirements of export cigarettes on flavor type essence are met.

The invention provides a composition for improving characteristic aroma of burley tobacco and a preparation method and application thereof, and the composition comprises the following raw materials in parts by weight: 5-20 parts of high fructose corn syrup, 1-5 parts of xylose, 1.5-5 parts of ammonium lactate and 7-31 parts of natural extract. The natural extract comprises one or more of liquorice tincture, cocoa extract, maple extract, fenugreek extract and cichorium intybus extract. The composition can effectively improve the characteristic aroma of burley tobacco, increase the nut aroma and baking aroma of smoke, remarkably improve the richness and quality of tobacco aroma and improve offensive odor, and solves the problems that domestic burley tobacco is weak in characteristic aroma, insufficient in aroma richness, poor in aroma quality, heavy in offensive odor and the like.

An object of the present invention is to provide a cacao derived composition containing a free ceramide, as well as a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing the cacao derived composition, and the present invention provides a cacao derived composition containing an extract of cacao bean shell, as well as a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing the cacao derived composition, wherein the extract of cacao bean shell contains a cacao derived free ceramide, and wherein the extract of cacao bean shell is obtained by a method including: a step of winnowing a crushed product of cacao bean to separate it into a cacao bean nib fraction and a cacao bean shell fraction and obtaining the cacao bean shell fraction as a first cacao derived raw material; and a step of subjecting the first cacao derived raw material to an extraction treatment with an extraction solvent to obtain the extract of cacao bean shell.

An object of the present invention is to provide a cacao derived composition containing a free ceramide, as well as a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing the cacao derived composition, and the present invention provides a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing a cacao derived composition, wherein the cacao derived composition contains a cacao derived component, and wherein the cacao derived component contains a ceramide AP.

To provide a plant growth-promoting composition capable of promoting plant growth more safely and inexpensively than conventional materials. [Solution] A plant growth-promoting composition containing one or more active ingredients selected from the group consisting of cocoa extract and cocoa powder.