15 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 belongs to the field of cocoa extract tobacco flavors, and particularly relates to a preparation method and application of a high-theobromine cocoa extract and a style-enhanced cocoa extract. The high-theobromine cocoa extract is used for tobacco perfuming independently or after being blended with the cocoa extract tobacco flavor, so that the sensory effect of the cocoa extract tobacco flavor is improved; the preparation method of the high-theobromine cocoa extract comprises the following steps: preparing a cocoa powder water extract or a cocoa extract water diluent, and enriching theobromine in the cocoa extract by using macroporous adsorption resin column chromatography. Compared with pure theobromine, the high-theobromine cocoa extract has no obvious influence on the sensory quality of cigarettes, and compared with untreated cocoa extracts, the high-theobromine cocoa extract has the advantages that the aroma, richness, stimulation reduction, offensive odor covering, characteristic aroma intensity and the like are improved to different degrees; especially, the style-enhanced cocoa extract obtained by blending the high-theobromine cocoa extract and the untreated cocoa extract has a better effect.

This invention relates to the field of flavoring technology, specifically to a flavoring containing coffee and cocoa compound extracts and its preparation method. The invention uses coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, sodium octenyl succinate starch, locust bean gum, sodium di(lauramide-glutamine)lysine, an alcohol solvent, and water to prepare the flavoring. It reduces the amount of alcohol solvent used and employs sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide-glutamine)lysine to increase the green safety of the flavoring, while reducing the adverse effects of organic solvents on human health and the environment. The flavoring of this invention has good heat and cold resistance, excellent stability, and is easy to store, transport, and use. It can also effectively improve the aroma quality of tobacco products and reduce off-flavors, showing good application prospects in cigarettes, cigars, and other products.

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.

The utility model relates to the technical field of reaction kettles, in particular to a cocoa extract preparation reaction kettle convenient to clean, which comprises a kettle body, support legs are fixedly connected to the surface of the kettle body, a driving motor is fixedly connected to the upper surface of the kettle body, and a stirring rod is fixedly connected to the driving end of the driving motor. A stirring rod is arranged in the kettle body, one end of the stirring rod is rotationally connected with the inner wall of the kettle body, stirring blades are fixedly connected to the surface of the stirring rod, a feeding port is formed in the upper surface of the kettle body, a discharging port is formed in the lower surface of the kettle body, and a cleaning device is arranged in the kettle body and comprises a mounting cover. According to the scheme, the cleaning structure of the kettle body is effectively improved, the cleaning rod rotates only during cleaning operation, abrasion between the cleaning rod and the inner wall of the kettle body is reduced, meanwhile, materials attached to the inner wall of the kettle body are effectively scraped off in cooperation with water flow rushed out by the spray head, the cleaning efficiency of the kettle body is improved, and stable operation of the kettle body is facilitated.

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 belongs to the field of cosmetics, and discloses a coffee-containing composition with firming and anti-wrinkle effects, which comprises a caffeine composite component and an auxiliary component, the auxiliary component has at least one function of relieving, repairing a barrier, resisting oxidation and improving mitochondrial energy; the caffeine composite component is composed of a coffee seed extract, a caffeine inclusion and a cocoa extract; the caffeine inclusion is prepared from cyclodextrin and caffeine; the weight ratio of the coffee seed extract to the caffeine inclusion to the cocoa extract is (0.0001-3): (0.01-6): (0.0001-6). The composition is prepared by combining three components which are rich in caffeine and similar caffeine, namely the caffeine seed extract, the caffeine inclusion and the cocoa extract, and is matched with the auxiliary components, so that very remarkable tightening and anti-wrinkle effects can be achieved. Meanwhile, the invention also provides related application of the composition.

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.

The invention provides a cocoa extract containing homotheobromine, a preparation method and application of the cocoa extract, a tobacco flavor, a cigarette paper coating liquid and a cigarette, and belongs to the technical field of tobacco flavors and fragrances. The preparation method of the cocoa extract with high theobromine content comprises the following steps: extracting or dissolving a cocoa raw material containing theobromine with water, removing insoluble substances, and collecting clear liquid; carrying out membrane separation on the clear liquid, and collecting permeate; adsorbing the permeate through macroporous adsorption resin, removing impurities, eluting, and collecting the eluent to prepare the cocoa extract containing homotheobromine; the macroporous adsorption resin is prepared from one or more of AB-8, X-5, HPD-100 and HJ-04. The theobromine in the cocoa extract is enriched by adopting membrane separation and macroporous adsorption resin, and meanwhile, other natural flavor substances are reserved. The cocoa extract with high theobromine content is singly used or compounded to be used in tobacco flavors, and the comprehensive sensory effect of cigarettes can be remarkably improved.

The invention relates to a cocoa extract tobacco flavor and application thereof. The cocoa extract tobacco flavor comprises a first cocoa extract and a second cocoa extract, the method comprises the following steps: mixing a cocoa powder raw material with an alcohol solvent, carrying out alcohol extraction treatment, carrying out solid-liquid separation on an alcohol extraction product, taking clear liquid, standing the clear liquid at low temperature, and degreasing to obtain a first cocoa extract; mixing the cocoa powder raw material with water, carrying out water extraction treatment, carrying out solid-liquid separation on a water extraction product, taking clear liquid, standing the clear liquid at low temperature, degreasing, loading a degreased product to a macroporous resin chromatographic column, eluting and purifying, and collecting eluant, so as to obtain a second cocoa extract. The cocoa extracts prepared by two specific preparation processes are creatively combined to serve as the tobacco flavor, the cocoa extracts and the tobacco flavor have a synergistic effect, and the flavor is added into tobacco products, so that the fragrance and richness of the tobacco products can be remarkably improved, the sensory comfort characteristic of smoke can be remarkably improved, and the tobacco flavor has a good taste. And the sensory quality of the tobacco product is comprehensively improved.