28 results about "Ethylmaltol" patented technology

The invention provides an ethyl maltol-resistant solvent-free polyurethane adhesive and a preparation method and application thereof.The solvent-free polyurethane adhesive comprises a component A and a component B. The component A is an isocyanate-terminated prepolymer, and the component B comprises polyester polyol B, polyether polyol B and a chain extender, the polyester polyol B is obtained by carrying out esterification polycondensation reaction on aromatic polybasic acid and small molecular polyol, and the components are matched, so that the obtained solvent-free polyurethane adhesive has excellent mechanical properties, relatively high bonding strength, extremely good steaming and boiling resistance and ethyl maltol resistance, and the solvent-free polyurethane adhesive has the advantages of low cost, high yield and high adhesive strength. The method can be used in an ethyl maltol-resistant aluminum plastic cooking structure, and has a good application prospect and market potential.

The application provides a preparation method of high-quality magnesium oxide and belongs to the technical field of magnesium metal oxide synthesis. The application uses magnesium hydroxide waste produced in an ethyl maltol process as raw material, and obtains magnesium oxide through sodium hypochlorite oxidation, twice water washing and calcination. The obtained magnesium oxide has high purity and high activity. The process flow of the application is short, the calcination temperature is low, the side reaction is less, the subsequent equipment investment is less, the price of sodium hypochlorite is relatively low, the cost is saved, new impurities are not introduced, and the application has good industrial application value.

The invention belongs to the technical field of neutralization reaction equipment, and particularly relates to an ethyl maltol neutralization reaction system and method. The system comprises a neutralization kettle, a liquid alkali tank, a neutralization circulating pump, a circulating liquid inlet and a feed port, the feed port is formed in the top of the neutralization kettle, and hydrolysate is added into the neutralization kettle through the feed port; the kettle body of the neutralization kettle is provided with a circulating liquid inlet, and the circulating liquid inlet is lower than the liquid level of the neutralization kettle; a discharge hole is formed in the bottom of the neutralization kettle and is connected with a circulating liquid inlet through a neutralization circulating pump; the liquid caustic soda tank is connected with an inlet of the neutralization circulating pump. The invention avoids direct contact between the liquid caustic soda and the enamel kettle wall of the neutralization kettle, reduces the equipment loss, prolongs the service life of the neutralization kettle and the stirring shaft, prolongs the service life of the equipment, and saves the cost.

The invention belongs to the technical field of chemical production, and particularly relates to a maltol chlorination neutralization reaction method and application. Comprising the following steps: putting 2m < 3 > of materials in a chlorination hydrolysis kettle into a neutralization kettle, stirring at 80r / min, and cooling to 60 DEG C; adding 1.6 m < 3 > of trichloromethane according to the ratio of the neutralization solution to the trichloromethane being 1: 0.8; introducing ammonia to adjust the pH value to 2.5-3.5, and standing for layering for 10 minutes; preheating the heavy phase to 120 DEG C, feeding the heavy phase into a sublimation kettle (vacuum is-0.065 to-0.096 MPa, and kettle temperature is less than 220 DEG C), sublimating, and freezing and centrifuging to obtain a maltol crude product; and freezing and centrifuging the light phase to obtain ammonium chloride salt. The method provided by the invention has the advantages of fast reaction, high yield, reduction of sewage amount and treatment cost, and improvement of device safety, and is suitable for ethyl maltol production.

The invention discloses an original-taste honey ice cream and a preparation process thereof. The honey milk powder comprises the following raw materials in parts by weight: 8-15 parts of honey, 8-12 parts of milk powder, 5-10 parts of sugar, 0-5 parts of non-dairy creamer, 0.05-0.2 part of a stabilizer, 0.01-0.1 part of edible essence and 60-85 parts of water. The sugar is selected from one or more of powdered sugar, glucose and white granulated sugar. The food additive is selected from one or more of vanillin, ethyl maltol and molasses element, and the total addition amount of the food additive is 0.01-0.1 part. According to the original-taste honey ice cream and the preparation process thereof disclosed by the embodiment of the invention, a uniform and fine ice crystal structure can be formed in the prepared original-taste honey ice cream by optimizing formula components and adopting a synergistic process of combining ultrasonic induced nucleation, high-pressure assisted congelation and ultralow-temperature instantaneous hardening, and the average diameter is not greater than 20 microns. The fundamental improvement of the microstructure directly brings about the significant improvement of the taste of the product, effectively eliminates the ice residue feeling, and makes the texture finer, smoother and more dense.

The application discloses a method for purifying ethyl maltol, and particularly relates to the technical field of ethyl maltol production. The method comprises the following steps: firstly, adding ethyl maltol crude product and a small amount of deionized water into a distillation kettle, and performing water vapor distillation under reduced pressure to remove a small amount of low-boiling impurities with irritating odor, so as to obtain ethyl maltol crude product with low-boiling impurities removed; secondly, performing reduced pressure rectification or distillation on the ethyl maltol crude product with low-boiling impurities removed under nitrogen protection until normal pressure, collecting part of the front fraction, and then distilling the ethyl maltol out of the kettle to obtain ethyl maltol crystalline crude product; finally, dissolving the ethyl maltol crystalline crude product in a mixed solution by heating, and obtaining ethyl maltol product through crystallization by cooling, filtration and drying. The front fraction collected after the reduced pressure rectification or distillation can be continuously used as ethyl maltol crude product. The method provided by the application can purify ethyl maltol through water vapor distillation under reduced pressure, reduced pressure rectification / distillation and crystallization, and ethyl maltol product with a content of greater than 99.9% can be obtained.

The application provides a method and system for continuously purifying neutralized wastewater generated in an ethyl maltol production process and application thereof, and belongs to the technical field of chemical production. The method comprises the following steps: (1) pretreatment: flash evaporation of the neutralized wastewater, adjustment of pH value by liquid alkali, and obtaining pretreated neutralized wastewater; (2) mixing and extraction: pumping the pretreated neutralized wastewater and dichloromethane into a mixer for extraction; (3) post-treatment: after extraction, the heavy phase enters a heavy phase collection tank, distillation is performed, dichloromethane is distilled out for recycling, the remaining residue containing ethyl maltol enters a sublimation kettle to sublimate ethyl maltol semi-finished products, and the light phase is sent to a wastewater treatment system for wastewater treatment after secondary flash evaporation in a flash evaporation kettle. The method can improve the ethyl maltol yield, reduce the content of organic matter in the wastewater, reduce the wastewater treatment cost, and achieve the effects of cost reduction, energy saving and efficiency improvement.

The compound fungal polysaccharide beverage is prepared from the following components in parts by weight: 70 to 80 parts of 831 strain polysaccharide extracting solution, 10 to 20 parts of starch compound polysaccharide, 4 to 6 parts of xylitol, 0.025 to 0.05 part of citric acid, 0.05 to 0.08 part of trehalose, 0.15 to 0.25 part of potassium sorbate, 0.15 to 0.25 part of sodium carboxymethyl cellulose and 0.2 to 0.4 part of ethyl maltol. The invention relates to a composite fungal polysaccharide beverage and a production process thereof. The obtained composite fungal polysaccharide beverage is good in oxidation resistance, excellent in nutritional value, clear and transparent in appearance, fine and smooth in taste and rich in flavor.

The invention provides cranberry honey ice cream and a preparation method thereof, and the cranberry honey ice cream is prepared from the following raw materials based on 100 jin of finished products: 8 jin of powdered sugar, 2.5 jin of non-dairy creamer, 12 jin of honey, 65 g of a stabilizer, 15 g of a composite additive, 3 g of ethyl maltol, 3.5 g of vanillin, 15 g of molasses element, 80 jin of water, 50 g of essence, a proper amount of carmine, 3 jin of cranberry freeze-dried powder, 5 jin of natural cranberry juice and 2 g of sodium ascorbate. The stabilizer is formed by compounding xanthan gum and guar gum according to the mass ratio of 2: 1; the composite additive is prepared by compounding monoglyceride and polyglycerol fatty acid ester according to a mass ratio of 3: 1; the Changbai mountain linden honey, the cranberry freeze-dried powder and the natural cranberry juice are fused and matched with the high-purity sodium ascorbate, so that the nutritional structure is enriched, and functional components such as honey active enzyme and cranberry anthocyanin are effectively reserved; a compounding system of xanthan gum and guar gum and a compounding system of monoglyceride and polyglycerol fatty acid ester are adopted, so that the stability of a raw material system is remarkably improved.

The application relates to a compound soybean concentrated protein, which comprises the following components: 50-72 parts of soybean protein isolate, 4-13 parts of soybean dietary fiber, 20-25 parts of soybean powder, 0.5-0.8 parts of ethyl maltol, 21-27 parts of water-soluble coating taste-improving particles, and 2-3 parts of an emulsifier, wherein the water-soluble coating taste-improving particles comprise a coating wall mixture and a core mixture, and the mass ratio of the coating wall mixture to the core mixture is 5:1. The beneficial effects are as follows: compared with a product made of traditional compound concentrated protein, the product has significant improvement in elasticity and hardness, the mixing time with sausage meat is shortened, the mixing production efficiency is improved, the product has the advantages of being delicate and glossy, not sticking to sausage casing, lubricated taste, high hardness, good elasticity, no water and oil seepage phenomenon, high yield, good water and oil retention effect, and the like, the edible spices are stored in a closed manner, and are mixed into the sausage at last during mixing and stirring, the sausage has more sufficient fragrance, the yield is improved, and the taste of the product is improved.

The invention discloses sweet plum essence and a preparation method thereof. The sweet plum essence is prepared from the following components in parts by mass: 0.01 to 0.05 part of eugenol, 0.02 to 0.10 part of alpha damascenone, 0.05 to 0.20 part of beta damascenone, 0.20 to 1.00 part of guaiacol, 0.20 to 1.00 part of myricetin, 0.30 to 1.50 part of ethyl maltol, 5 to 20 parts of dark plum tincture, 5 to 20 parts of jujube tincture and 50 to 90 parts of propylene glycol. The preparation method comprises the following steps: carrying out clarification pretreatment on dark plum tincture and jujube tincture, dissolving ethyl maltol, eugenol, guaiacol, alpha-damascenone and beta-damascenone in propylene glycol at 35-45 DEG C, cooling to not higher than 30 DEG C, adding myricetin, uniformly mixing, adding a clarified tincture, curing for 12-72 hours, and carrying out 0.22-0.45 mu m microfiltration to obtain a finished product. The obtained essence is clear and stable, good in batch consistency, harmonious in sweet plum style level and lasting in aftertaste, and is suitable for aroma enhancement of foods or beverages.

This application relates to an ethyl maltol hapten, a complete antigen, and their applications. The ethyl maltol hapten prepared by this invention fully retains the negatively charged hydroxyl group on the pyran ring of ethyl maltol, and introduces a linear arm with an active group from the oxygen atom of the pyran ring, completely exposing the structural features of ethyl maltol and improving the immunogenicity of the antigen. The further prepared ethyl maltol complete antigen and monoclonal antibody exhibit high sensitivity for ELISA detection, with an IC50 rating of [missing information]. 50 The value is 4.5 μg / L; ethyl maltol complete antigen and monoclonal antibody are used in colloidal gold immunochromatography, which can quickly and conveniently detect ethyl maltol. The colloidal gold immunochromatographic test strip prepared in this invention has a detection sensitivity of 1 µg / L for ethyl maltol.

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

The invention discloses a formula of honey-modulated blueberry ice cream and a preparation method of the honey-modulated blueberry ice cream, and relates to the technical field of food processing. Comprising the following raw materials in parts by weight: 7.5 to 9.5 parts of milk powder, 7 to 9 parts of powdered sugar, 2 to 3 parts of non-dairy creamer, 10 to 14 parts of honey, 5 to 15 parts of blueberry raw materials, 0.05 to 0.08 part of a stabilizer, 0.01 to 0.02 part of an additive, 0.002 to 0.004 part of ethyl maltol, 0.003 to 0.004 part of vanillin, 0.01 to 0.02 part of molasses element, 75 to 85 parts of water, 0.04 to 0.06 part of essence and 0.005 to 0.02 part of anthocyanin powder. The types of natural mature honey and blueberry raw materials are limited, the dosage range of 10-14 parts of honey and 5-15 parts (preferably 8-12 parts) of blueberry raw materials is defined, it is ensured that the flavor ratio of the two core raw materials is balanced, meanwhile, the proper homogenizing temperature of 55-65 DEG C and the pressure homogenizing technology of 15-20 MPa are matched, and the mixing and stirring duration of 10-20 min is combined, so that the blueberry honey is obtained. And the problem that the flavor of one raw material covers the flavor of the other raw material or the flavor of the other raw material is incompatible with the flavor of the honey and the flavor of the blueberries to generate a feeling of violation is avoided from the source.

This invention relates to the field of food processing, specifically to a deodorizing liquid for fresh beef tripe, its preparation method, and the deodorizing process. The deodorizing liquid comprises the following raw materials: 15-25% onion and garlic paste, 30-50% plant extract, 2-5% tea polyphenols, 0.1-0.5% caramel-flavored ethyl maltol, 0.05-0.1% low-temperature compound enzyme, 0.01-0.05% flavor protease, and the balance being water. The plant extract is a mixture of perilla, mint, and lemon. The total mass percentage of natural raw materials—onion, garlic, perilla, mint, lemon, and tea polyphenols—exceeds 70%, and the only artificial additives are caramel-flavored ethyl maltol (<0.5%) and low-temperature enzyme (<0.15%), making it green and environmentally friendly.

The invention belongs to the technical field of chemical production, and particularly relates to an ethyl maltol sublimation semi-finished product impurity removal and purification process and application. The process comprises the following specific steps: putting an ethyl maltol sublimation semi-finished product into a reconsolidation kettle, adding pure water, heating to dissolve the ethyl maltol sublimation semi-finished product, and preliminarily separating impurities and chloroform; pumping the aqueous solution into a water cooling kettle for cooling, adding diethyl ether to form a diethyl ether-chloroform mixed solution, stopping stirring, standing, and layering according to specific gravity difference; feeding a lower-layer semi-finished product material and a mother solution into a freezing kettle for secondary cooling, centrifuging, feeding into an alcohol crystallization section, feeding an upper-layer mixed solution into a recovery distillation kettle for distillation, and recovering diethyl ether for recycling. According to the process, through the synergistic effect of dissolving, cooling, solvent extraction layering and solvent recovery, impurities and chloroform are effectively removed, the purity of the ethyl maltol product is improved, the production cost is reduced through the diethyl ether recycling design, and the process has good industrial application value.

The invention discloses a method for simultaneously determining seven spices and essences in rice, which adopts a liquid chromatography-tandem mass spectrometry method, and comprises the following steps: 1) mixing a rice sample with an extracting agent, carrying out vortex, ultrasonic extraction and low-temperature high-speed centrifugation, passing the supernatant through a 0.2 mu m wwPTFE (polytetrafluoroethylene) microfiltration membrane, and loading the supernatant into a machine for determination, the extracting agent is a mixture of water and 0.1% formic acid methanol in a volume ratio of 3: 7; (2) separating by using a Bipheyl chromatographic column under the chromatographic condition, and carrying out gradient elution by using 0.1% formic acid water and 0.1% formic acid methanol as mobile phases; the mass spectrometry is detected in a positive ion scanning multi-reaction monitoring mode, and is quantified by an external standard method. According to the method, seven spices such as 2-acetylpyrazine, 2-acetylpyridine, ethyl maltol, vanillin, methyl vanillin, ethyl vanillin and coumarin which may be maliciously added in the rice can be simultaneously determined, and the seven spices are simultaneously determined by adopting the same detection means, so that the cost is saved, the efficiency is improved, and the method is suitable for large-scale popularization and application. The method has high separation degree and good accuracy and precision.

The utility model discloses an ethyl maltol mother liquor continuous extraction device which comprises a mother liquor tank, an outlet of the mother liquor tank is connected with a continuous extraction machine through a first conveying assembly, the continuous extraction machine is connected with a waste discharge assembly, and an inlet of the continuous extraction machine is connected with an extraction agent tank through a second conveying assembly. The extraction agent tank is connected with a vacuum assembly, and an outlet of the continuous extraction machine is connected with a first pipeline. According to the utility model, a process of matching equipment such as the continuous extraction machine and the low-temperature evaporator is adopted, so that the problems that the extraction effect of a traditional extraction tower is difficult to control and an extraction kettle cannot realize continuous production are solved, the automatic continuous extraction operation of the ethyl maltol mother liquor at normal temperature is realized, and the production efficiency is greatly improved.

The present invention relates to active substance combinations consisting of one or more alkylamidothiazoles and ethyl maltol.

The application relates to the technical field of edible essence. The application discloses a guava essence and a preparation method thereof. Raw material composition of the guava essence comprises the following components: ethyl maltol, methyl cinnamate, trans-2-hexenal, ethyl dihydro mairetin, benzaldehyde, phenethyl alcohol, propyl decanolactone, eugenol, peach aldehyde, propionic syriac wood ester, methyl benzoate, hexyl acetate, hexanal propylene glycol acetal, secondary octanol, acetic leaf alcohol ester, syriac wood acetate, butyric acid leaf alcohol ester, phenethyl acetate, lauryl acetate, ethyl acetate, ethyl butyrate, trans-2-hexenal propylene glycol acetal, benzaldehyde propylene glycol acetal, thiomenthone, propylene glycol, antioxidant, and soybean phospholipid. The prepared guava essence not only has natural guava flavor, but also can improve the taste of products, has high thermal stability, and has a long shelf life.

The invention discloses a preparation method and application of low-bacteria traditional tapioca balls, and belongs to the technical field of starch product processing. The fresh-keeping formula of the tapioca pearls disclosed by the invention contains sodium lactate, sodium diacetate and ethyl maltol, and can effectively solve the problem that the tapioca pearls are rotten due to microbial growth in the storage process, and prolong the shelf life and shelf life of the tapioca pearls.

The utility model discloses a continuous reaction device for ethyl maltol. The continuous reaction device comprises a Grignard reagent storage tank, a furfural storage tank, a magnesium chloride aqueous solution storage tank, a temperature control device and three groups of liquid level detection devices, according to the continuous reaction device, the characteristic of high mass transfer efficiency of the continuous flow micro-channel reactor is effectively utilized, the rotary-cut tubular reactor is combined, the continuous reaction at the addition stage and the hydrolysis stage of ethyl maltol is realized, the reaction temperature can be stabilized through the temperature control device and the temperature detection structure, the production efficiency and the product quality are improved, and the production cost is reduced. And the device is easy to control, high in safety and suitable for application requirements of industrial continuous production.

The invention relates to the technical field of adhesives, in particular to a bi-component solvent-free food aluminum foil flexible package laminated adhesive and application thereof. The double-component solvent-free food aluminum foil flexible package laminated adhesive is composed of a component A and a component B in a weight ratio of 100: (50-90), wherein the molar ratio of NCO to OH is 1.4-2.3; wherein the component A is a first prepolymer formed by reaction of medium-resistant polyol, first polyether polyol and diisocyanate; the component B comprises medium-resistant polyol, second polyether polyol, epoxy resin, a silane coupling agent and a catalyst. After the double-component solvent-free food aluminum foil flexible package laminated adhesive is used for packaging ethyl maltol-containing food, a packaging bag has outstanding resistance to ethyl maltol and edible oil media under a high-temperature cooking condition.

The application discloses a lemon essence, a preparation method and application thereof, and belongs to the field of essence preparation. The lemon essence comprises the following raw materials: lemon fruit fragrance 10-15%, green fragrance 1-2%, sweet agent 1-3%, enhancer 5-10%, stabilizer 1-3%, and the rest is an alcohol solvent. The lemon fruit fragrance comprises lemon oil, sweet orange oil and D-limonene; the green fragrance comprises orange flower alcohol, leaf alcohol, linalool, oxidized linalool, alpha-terpineol, beta-terpinene, isopinocamphone and lemon aldehyde; the sweet agent comprises ethyl maltol and vanillin propylene glycol acetal; the enhancer comprises ethyl butyrate, ethyl 2-methyl butyrate, ethyl acetoacetate, leaf alcohol acetate, linalyl acetate and geranyl acetate; and the stabilizer comprises a low-carboxylic acid, a heat-resistant agent and an antioxidant. The application can inhibit the oxidation and thermal decomposition of the easily-oxidized components from the molecular level by synergistically compounding the components, significantly improves the aroma stability of the essence under long-term storage and high-temperature processing conditions, and can be widely applied in the fields of beverages, foods and the like.

This invention relates to the field of packaging materials technology, and particularly to a two-component solvent-free polyurethane adhesive. Traditional "ethyl maltol migration resistance" solutions mostly rely on physical barriers, lacking a solution to the problem of ethyl maltol precipitation at the molecular interaction level. The two-component solvent-free polyurethane adhesive of this invention forms a dual network structure of covalent crosslinking and metal-coordinated crosslinking after the A / B components react, inhibiting the diffusion of small-molecule ethyl maltol at the molecular structure level. After the A / B components are mixed and cured, without the presence of primary aromatic amines, the migration risk of ethyl maltol can be significantly reduced, while also exhibiting good adhesive strength and stability, making it suitable for solvent-free lamination of food flexible packaging materials.

The present invention relates to a nutritional composition comprising proteins, minerals and food ingredients specifically flavouring substances, wherein the flavouring substances comprise menthone, 2-hexenal, ethyl butyrate and 2-acetylthiazole, or the flavouring substances comprise ethyl maltol, limonene and vanillin. The present invention also relates to a method for preparing the nutritional composition and use thereof. In addition, the present invention also relates to use of the flavouring substances for improving one or more of palatability, aftertaste, long-term taste acceptance or compliance and metallic taste of a protein-and mineral-containing nutritional composition to a subject.

The invention discloses a tofacitinib citrate tablet and a preparation process thereof, and belongs to the technical field of pharmaceutical preparations. According to the tofacitinib citrate tablet, tofacitinib citrate is taken as an effective component and matched with a filling agent, a stable dissolution promoter, a disintegrating agent, an adhesive and a lubricating agent, and a coating material can be selectively added; wherein the stable dissolution promoter is a combination of polyethylene glycol 4000, glycine and ethyl maltol. The preparation process comprises the following steps: pretreatment of the active ingredients, preparation of the stable dissolution promoter, wet granulation, tabletting and optional coating. The tofacitinib citrate tablet effectively solves the technical problems of insufficient stability and poor dissolution performance of the existing tofacitinib citrate tablet by optimizing the component matching, especially the synergistic effect of the specific ternary stable dissolution promoting agent combination, so that the preparation can be quickly and fully dissolved out in different pH environments, can resist the influence of severe storage environments, and can be used for preparing the tofacitinib citrate tablet. The drug degradation is reduced, and the medication safety and the clinical curative effect are guaranteed.

The invention discloses a nitrogen duck neck and a production process, and relates to the technical field of duck production. The duck necks are prepared from 78.37% of duck necks, 7.84% of white spirit, 2.35% of white granulated sugar, 2.35% of monosodium glutamate, 2.35% of WL206, 1.88% of edible salt, 1.57% of cooking wine, 1.57% of WL210, 0.94% of cumin powder, 0.39% of soy sauce, 0.24% of ginger powder, 0.08% of disodium 5 '-ribonucleotide and 0.08% of ethyl maltol. The method has the advantage of pertinently inhibiting grease oxidation.