17 results about "Ethyl maltol" patented technology

The invention provides a compound type sweet and fragrant flavor composition and an application thereof, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione. The composition disclosed by the invention has obvious sweet aroma style characteristics and aroma intensity, can effectively increase the sweet aroma flavor and sensory style characteristics of cigarettes, makes up for the defects of light cigarette aroma, insufficient smoke concentration and the like of low-coke cigarettes, can restore the natural feeling of the cigarette aroma, ensures good harmony, and has good application prospects. The method has a wide application prospect in the field of tobacco flavor blending, especially in the aspect of low-coke cigarette flavor enhancement compensation.

The invention discloses a preparation method of composite roasted peanut essence, which belongs to the technical field of essence, and comprises the following steps: preheating peanut oil and caprylic / capric triglyceride; the preparation method comprises the following steps: dissolving ethyl maltol, vanillin, methyl cyclopentenolone, 2, 3, 5-trimethylpyrazine and 2-acetylpyrazine; vanillin propylene glycol acetal, isovaleraldehyde propylene glycol acetal, triethyl citrate, delta-decalactone, delta-dodecalactone and 5-hydroxyethyl-4-methylthiazole are fused to obtain a mixture; dispersing the roasted peanut extract; 2, 3-dimethylpyrazine, 2-methoxyl-5-methylpyrazine and 4-methylthiazole are fused, and then the mixture is subjected to a reaction; the preparation method comprises the following steps: fusing cocaal, dimethyl sulfide, 2-ethyl-3, 5, 6-dimethylpyrazine, 2, 3, 5, 6-tetramethylpyrazine, 2-methylpyrazine, 2-acetylpyridine, 2-methoxy-3. 5. 6-isopropyl pyrazine, 2-methylthio-3-methylpyrazine, isovaleric acid, 1-octylene-3-alcohol, 5-methylfurfural and 3, 4-dimethyl-1, 2-cyclopentanedione; standing is performed; filtering is performed; the fragrance of the roasted peanuts is closer to that of the roasted peanuts which are just taken out of a furnace, and the natural flavor of the roasted peanut essence is increased.

This invention discloses a tobacco flavoring, its preparation method, and its application, belonging to the field of tobacco processing technology. The flavoring comprises a cigar tobacco extract prepared by hot reflux extraction of cigar tobacco leaves with ethanol, followed by LX-8 macroporous adsorption resin column chromatography and precise collection and concentration of the 90% volume fraction of ethanol eluent. It preferably contains specific modifying components such as coffee extract, methyl ionone, and ethyl maltol, as well as propylene glycol. The key to its preparation method lies in mixing the components under an inert atmosphere, followed by dynamic aging and static aging treatments, with pH stability as the aging endpoint criterion. Applying this flavoring to reconstituted tobacco leaves and cigarettes can specifically enhance the natural tobacco aroma weakened by the tar reduction process, and significantly improve the harmony, purity, and aftertaste comfort of the aroma, effectively solving the technical problem of poor integration between traditional added flavorings and the tobacco matrix.

The utility model discloses a device for continuously recovering methanol from ethyl maltol mother liquor. The device comprises a central circulating tubular evaporator, a glass heat exchanger, a flow control device and a mother liquor supply device, according to the utility model, the continuous heating treatment of mother liquor is realized by adopting the central circulating tubular evaporator, so that the continuity of methanol recovery is guaranteed, and the production efficiency is improved; the glass heat exchanger is used for condensing methanol steam by taking mother liquor as a refrigerant, low-temperature energy of the mother liquor is fully utilized, the steam consumption of the central circulating tubular evaporator is reduced, and the temperature sensor and the electric control regulating valve are combined with the central circulating tubular evaporator to regulate the steam inlet amount according to the temperature of feed liquid. Automatic control over the whole continuous production process is achieved, parameters of all links can be accurately controlled, an inlet and an outlet of the glass heat exchanger are connected through acid-corrosion-resistant hoses, reliability and stability of device connection are enhanced, and the service life of the device in the working environment containing acidic substances is prolonged.

This invention provides a method for preparing a fermentation broth to improve the aging quality of cigar tobacco leaves, comprising the following steps: extracting cigar tobacco leaves with water and filtering to obtain a filtrate; mixing the filtrate with glucose, alcohol, and lactic acid bacteria for fermentation to obtain a fermentation broth; mixing the fermentation broth with alcohol, concentrating the supernatant, and filtering to obtain cigar tobacco leaf fermentation product; extracting tamarind with 50% ethanol, filtering, and concentrating to obtain tamarind extract; dissolving the tamarind extract with alcohol, filtering, and concentrating to obtain tamarind pure oil; and mixing the cigar tobacco leaf fermentation product, tamarind pure oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol to obtain a fermentation broth. The fermentation broth provided by this invention can shorten the aging time of tobacco leaves and save costs. It can also improve the quality of tobacco leaves, promote the migration of aging aroma substances, enrich the aroma substances of tobacco leaves, and improve the quality of tobacco leaves.

The invention belongs to the field of organic electroluminescent materials, and in particular relates to a pyrone type iridium phosphorescent complex as well as a preparation method and application thereof, the pyrone type iridium phosphorescent complex takes (ppy) 2Ir2Cl2 (ppy) 2 as a dimer, 3-hydroxy-2-methyl-gamma-pyrone, 2-ethyl-3-hydroxy-4-pyrone, 5-hydroxy-2-hydroxymethyl-1, 3, 4-triazole-1, 3, 5-triazole-1, 3, 5-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3-triazole-1, 3- 3, 4-pyrone is used as an auxiliary ligand, and three pyrone type iridium phosphorescent complexes are obtained under simple operation steps and mild reaction conditions. Maltol, ethyl maltol and kojic acid which are selected as pyrone auxiliary ligands are all food additives and are easy to purchase and low in price, the cost of the organic electroluminescent material can be greatly reduced, and industrial conversion is effectively achieved.

The invention relates to chilli sauce flavor essence as well as a preparation method and application thereof. The essence is prepared from the following raw material components: acetic acid, dimethyl disulfide, ethyl lactate, diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, dimethyl trisulfide, 2-methylbutyric acid, alpha-terpilenol, phenethyl alcohol, phenylpropanol, ethyl caprate, fenugreek lactone, 2-methyl-2-pentenoic acid, linalool, hexanal, eugenol and ethyl caprylate. The chilli sauce is prepared from ethyl maltol, methyl cyclopentenolone, capsicum oleoresin, a chilli sauce Maillard reactant and caprylic capric triglyceride. The chilli sauce flavor essence prepared by the invention not only has the flavor characteristic of chilli sauce, but also has the taste of chilli sauce, and is full and pure in fragrance, high in simulation degree and stable in quality.

The invention discloses a fried bean sauce flavor essence and a preparation method and application thereof, and the fried bean sauce flavor essence is composed of the following components by weight: soybean salad oil, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-mercaptofuran, methyl cyclopentenolone, 2, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, the ointment is prepared from 2, 5-trimethylpyrazine, hexadecanoic acid, octadecanal, allyl disulfide, 2-acetylfuran, isoamyl acetate, soy ketones, anethole, sesame oil, ethyl maltol, ethyl enanthate, 4-ethyl guaiacol, furanone, glacial acetic acid and isovaleric acid. The fried bean sauce flavor essence disclosed by the invention has the characteristics of classic fried bean sauce flavor, strong sauce flavor and mellow meat flavor.

The invention discloses walnut essence and a preparation method thereof. The essence comprises furanone, methyl cyclopentenolone, 2-acetylpyrazine and benzaldehyde acetal compounds as core components, and the four components synergistically provide vivid and stable roasted walnut characteristic aroma; preferably, the formula also contains auxiliary materials such as butanedione, ethyl maltol, ethyl 2-methylbutyrate, dimethyl sulfide and the like, and ethanol and propylene glycol are used as solvents. According to the invention, benzaldehyde acetal (such as benzaldehyde PGA) is adopted to replace free benzaldehyde, so that the stability of the essence in high-temperature processing is remarkably improved. The prepared essence is rich in fragrance level and lasting in fragrance, and can be widely applied to foods, beverages and daily chemical products.

The invention belongs to the field of food additive essence. The invention discloses pot gas essence and a preparation method and application thereof, and the pot gas essence comprises the following components: caprylic / capric triglyceride, benzyl alcohol, black pepper oil, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2-tridecanone, acetic acid, 2, 5-dimethylpyrazine, furfuryl mercaptan, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3- The invention relates to an anti-rust oil which is prepared from 1, 8-cineole, 3-(methylthio) propionaldehyde, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2, 4-undecadienal, phenylacetaldehyde, 3-(methylthio) butyraldehyde, 3-(methylthio) propanol, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-mercaptofuran and 2, 3-pentanedione. The pot gas essence can simulate real pot gas flavor, and prepared food is good in temperature resistance, high in verisimilitude, lasting and stable in flavor, small in dosage and low in cost and has high application value.

The invention relates to the technical field of thickening agents, in particular to a compound thickening agent. The compound thickening agent consists of the following components in percentage by weight: 5-10% of carrageenan, 5-10% of konjac glucomannan, 5-10% of locust bean gum, 1-5% of sodium alginate, 1-5% of sodium carboxymethyl cellulose, 5-10% of xanthan gum, 1-5% of soybean protein isolate, 10-15% of phosphate, 1-5% of starch, 5-10% of ethyl maltol, 5-10% of sodium erythorbate and 1-5% of nitrite. The invention also relates to a preparation method of the compound thickening agent, which comprises the following steps: S1, adding 5-10% by weight of carrageenan, 5-10% by weight of konjac gum and 5-10% by weight of locust bean gum into a stirrer, then turning on the stirrer for low-speed stirring, adding 1-5% by weight of sodium alginate and 1-5% by weight of sodium carboxymethyl cellulose, and mixing for 2 min. The prepared compound thickening agent has a very strong emulsifying effect, and can control overflow of water and grease in a product after being fully combined with fat and water, so that the product structure is more stable, meanwhile, the color of the product can be kept unchanged, and the shelf life is prolonged.

The application discloses a kind of essence rice identification method, its steps are: taking the intact rice without being pulverized, adding acetonitrile rapid vortex oscillation extraction, take supernatant and filter, carry out HPLC-MS / MS analysis, whether the sample contains vanillin, methyl vanillin, ethyl vanillin, ethyl maltol, 2-acetylpyridine, 2-propionylpyridine, 2-acetyl-1-pyrroline and 5,6,7,8-tetrahydroquinoxaline at least one, if contains, determine sample as essence rice.The application solves the technical problem that endogenous nature flavor component and artificial essence are effectively distinguished in essence rice identification process, can be used for the rapid qualitative identification of essence rice, method is sensitive, high accuracy.

The invention relates to a consolation capsule placebo capable of effectively solving the preparation problem of the consolation capsule placebo capable of reinforcing vital essence and dredging brain. The black rice cake is prepared from fried flour, dextrin, fried black rice flour, fried wheat bran, liquid caramel color, 60-mesh cane sugar, table salt, ginger oil, star anise oil, ethyl maltol, DL-malic acid, talcum powder and 80-mesh cane sugar. The preparation method comprises the following steps: taking fried flour, dextrin, fried black rice flour and fried wheat bran as matrixes, taking liquid caramel color as a pigment, adding 60-mesh cane sugar, table salt and DL-malic acid into ethanol to prepare a solution, boiling, granulating, and sieving for later use; the preparation method comprises the following steps: adding the ginger oil, the star anise oil and the ethyl maltol into 80-mesh cane sugar, grinding into powder, adding the ground powder and the residual 80-mesh cane sugar into boiling granulation, adding the talcum powder, mixing, and filling into capsules, thereby obtaining the product. Any medicinal material in the vigor-reinforcing and brain-dredging capsule is not adopted, so that the capsule has no pharmacological activity and does not exert the drug effect, the simulation of the drug is realized, and the clinical test blindness is effectively avoided; the preparation process is simple, convenient to operate and high in practical value.

The invention provides a spice composition with fermented fruit juice fragrance, flower fragrance and radix aucklandiae as well as a preparation method and application of the spice composition. The perfume composition is prepared from the following components: 0.15 to 0.35 wt% of ethyl isovalerate, 0.15 to 0.35 wt% of phenethyl acetate, 0.15 to 0.35 wt% of ethyl butyrate, 0.3 to 0.5 wt% of propionic acid, 0.5 to 0.7 wt% of ethyl propionate, 1.5 to 3.0 wt% of nodular pomelo methane, 3.0 to 5.0 wt% of methyl anthranilate, 5.0 to 10.0 wt% of citrus essential oil, 0.2 to 0.4 wt% of ethyl levulinate, 1.0 to 2.0 wt% of ethyl maltol, 0.15 to 0.35 wt% of linfanglilian base, 10.0 to 15.0 wt% of methyl dihydrojasmonate, 10.0 to 15.0 wt% of musk T and 0.15 to 0.35 wt% of ombrox. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The perfume composition realizes delicate construction of aroma levels and precise expression of olfactory images, can be used for daily chemical products and presents a complete aroma framework of front-adjusted fermented fruit juice aroma, middle-adjusted dried petal aroma and tail-adjusted quiet wood aroma.

The invention relates to the technical field of dairy product processing, in particular to application of ethyl maltol in brown yoghourt for simultaneously inhibiting acidity and enhancing chromaticity. The specific application method comprises the following steps: in the process of producing the brown yoghourt, firstly, uniformly mixing the raw milk and the reducing sugar, and browning the raw milk and the reducing sugar; then, ethyl maltol is added during mixing of dissolved sugar, and caramel syrup is not added; and then the materials are sequentially subjected to homogenization, sterilization, inoculation, fermentation, demulsification and refrigeration, and finally sterile filling is performed to obtain the brown yoghurt. According to the method, the scorch flavor of the brown yoghourt can be remarkably increased, the sensory score of the product is remarkably increased, and the characteristic flavor scorch flavor of the product is remarkably increased. According to the present invention, the color of the brown yogurt product is darkened, the yogurt fermentation acidity inhibition effect is provided, the influence of the acidity on the characteristic flavor of the brown yogurt is reduced, the post-acidity increase of the brown yogurt is slow, the low post-acidity and the rich scorch aroma flavor of the product can be maintained in the long storage period, and the shelf life is prolonged.

The application provides a method for determining essence and flavor in oil, which comprises three main steps of sample pretreatment, purification and analysis and test, the influence of the presence of lipids and proteins in the oil on the extraction efficiency of the target essence and flavor is avoided by removing grease and impurities in the sample pretreatment stage; the determination method adopts a solid phase extraction-gas chromatography analysis method, the extract is purified through a solid phase extraction column and separated through a polar chromatographic column, has the advantages of small matrix interference and fast analysis speed, and through reasonable purification and purification path and analysis and test means, the detection sensitivity is improved, and the detection limit and the quantitative limit are reduced. The application can simultaneously determine vanillin, methyl vanillin, ethyl vanillin, ethyl maltol and 2,3,5-trimethylpyrazine, five kinds of essence and flavor in oil, realizes simple pretreatment operation, good purification effect and higher sensitivity quantitative detection, and provides technical support for oil quality evaluation and edible oil safety supervision.

The utility model discloses a device for solvent recovery and furfuryl propanol purification in ethyl maltol production. The device comprises a low-temperature evaporator, an addition reagent storage tank, a furfuryl alcohol storage tank, a compressor, an expansion valve, a condenser, a solvent recovery tank, a vacuum pump, a vacuum buffer tank, a high-temperature compressed air supply device and a recovery box. According to the utility model, by controlling the vacuum degree of the low-temperature evaporator and the temperature of a stock solution, toluene and tetrahydrofuran can be effectively promoted to volatilize and condensed and recycled, and a solvent is separated from a furfuryl propanol mixed solution under the conditions of proper temperature and pressure, so that the purity of a furfuryl alcohol intermediate product is favorably improved; and the vacuum control of the low-temperature evaporator, the stock solution feeding speed control, the stock solution temperature control, the filtration of the refrigerant, the regulation and control of the refrigerant amount of the condenser and the like do not need excessive manual intervention, so that the manual operation error is reduced, and the production efficiency and the stability are improved.