293 results about "Ethylmaltol" patented technology

The invention relates to an ethyl maltol chlorination continuous production method and a device. The method comprises the following steps: a) a recycled methanol solution is continuously driven into a chlorination reactor, furfuryl alcohol is continuously and dropwise added into the chlorination reactor when the temperature of the methanol solution is cooled below -10 DEG C, further, chlorine is led in the chlorination reactor for carrying out reaction, and the liquid level in the chlorination reactor rises to an overflow port and automatically overflows to a hydrolyzing reactor; and b) aftera reactant enters the hydrolyzing reactor, steam is led to steam so as to steam out byproducts, i.e. methyl chloride and methanol in a chlorination reaction, and a crude product of ethyl maltol is discharged from the bottom of the hydrolyzing reactor, after methyl chloride gas and the methanol are condensed by a condenser, the methyl chloride gas is recovered as finished-product methyl chloride, methanol solution is recovered to a methanol storage tank, and then, the methanol solution is fed into a refrigerating kettle and then is returned to the chlorination reactor for recycling after beingcooled. The invention has the advantages that: the method and the device provided by the invention can continuously produce, so that the productivity of a single set of devices is improved; and due to the continuous production and the recovery of the methyl chloride, the influence on the environment is eliminated, and further, an added value is generated.

The invention relates to pickled pepper flavor konjak leisure food and a production process of the food. The pickled pepper flavor konjak leisure food is prepared from the following ingredients in parts by weight: 950 to 1050 parts of konjak products, 350 to 450 parts of pickled pepper water, 1.8 to 2.2 parts of monosodium glutamate, 0.9 to 1.1 parts of chicken powder, 0.1 to 0.3 parts of nucleotide, 18 to 22 parts of white sugar, 0.3 to 0.5 parts of ethyl maltol, 0.9 to 1.1 parts of iso-VC sodium and 0.9 to 1.1 parts of sodium dehydroacetate. The process is characterized in that the konjak products are pre-boiled in hot water; the pre-boiled konjak products are rinsed; drained konjak products are soaked for 8 to 12 hours in pickled pepper water, after the filtering, the monosodium glutamate, the chicken powder, the nucleotide, the white sugar, the ethyl maltol, the iso-VC sodium and the sodium dehydroacetate are proportionally added, then, the stirring is carried out, and next, bag filling, opening sealing and sterilization are carried out. The leisure food prepared by the process has the advantages that the mouth feeling is good, the flavor is pure, people can eat the food after the bag is opened, chewiness is high, and the shelf life is long.