279 results about "Ethylmaltol" patented technology

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

The invention discloses a formula of tobacco flavoring essence with sweet essence. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 1.0 to 4.0 percent of ethyl maltol, 2.0 to 3.0 percent of plum extractum, 1.0 to 2.0 percent of phenethyl ethanol, 0.01 to 0.1 percent of damascenone, 0.1 to 0.5 percent of phenylacetic acid ethylester, 0.5 to 1.0 percent of methyl cyclopentenotone, 2.0 to 5.0 percent of red date extractum, 0.01 to 0.03 percent of linalool, 0.02 to 0.08 percent of 5-methylfurfural, 0.1 to 0.5 percent of benzoic acid, 0.05 to 0.15 percent of beta-irisone, 0.02 to 0.08 percent of 4-guaethol, 15 to 25 percent of glycerol, 45 to 55 percent of propylene glycol and 3 to 15 percent of purified water. By the formula, tobacco produces sweet fragrance, tobacco fragrance can be increased and taste of the tobacco can be adjusted, so that the taste of the tobacco is improved, the natural sweet fragrance of the tobacco is enhanced and dry, astringent and bitter mouthfeel of customers is improved and requirements of the customers are met.

The invention relates to seafood sauce and a preparation process thereof; fresh sea fish or sea shrimp or sea crab or sea intestine or seashell meat is taken as the base material; the base material receives enzymolysis by proteolytic enzyme and is changed into liquid material; trimeric sodium phosphate, ethyl maltol and glucose are added into the liquid material to be fermented at high temperature; maltodextrin and corn starch are taken as thickening agent, flavouring agent, preservative, stabilizing agent and water are added in, and the product is regulated and prepared into the seafood source at high temperature, the weight percent of the base material is 25 percent to 45 percent, the proteolytic enzyme is 0.05 percent to 0.1 percent, the trimeric sodium phosphate is 0.1 percent to 0.3 percent, the ethyl maltol is 0.01 percent to 0.03 percent, the glucose is 0.5 percent to 1.5 percent, the maltodextrin is 6 percent to 12 percent, the corn starch is 2 percent to 6 percent, the flavouring agent is 10 percent to 23 percent, the preservative is 0.1 percent to 0.2 percent, the stabilizing agent is 0.7 percent to 1.5 percent, and the rest is water. The method prepares the seafood sauce through enzymolysis, fermentation and regulation, and has short production cycle; the whole process is completed in a closed reaction kettle, is not affected by the season and the climate and does not produce pollution; the prepared seafood sauce is pure in color, fresh and heavy in flavor and rich in nutrition, and can meet the demand of different consumers.

The invention discloses a beef flavour powder and a preparation method thereof. The beef flavour powder comprises: dust salt, white granulated sugar powder, glucose powder, gourmet powder, D- xylose, L-cysteine, enzymolysis solution, soy sauce, yeast extract, sesame oil, phosphoric acid, ethyl maltol, IMP, corn starch and beef flavor. The invention adopts the method combining microwave drying technology and compound enzyme enzymolysis technology to produce the beef flavour powder which has good taste, little environmental pollution, stable quality and high safety.

The invention provides electronic cigarette tar which comprises the following components by mass percentage: 90-99% of atomized liquid and 1-10% of coca cola essence, wherein the coca cola essence comprises the following components in parts by weight: 0.1-2 parts of alpha pinene, 0.1-2 parts of beta pinene, 1-30 parts of limonene, 1-10 parts of sweet orange oil, 1-20 parts of lemon oil, 0.1-0.5 parts of myrcene, 0.1-2 parts of cinnamic aldehyde, 0.1-5 parts of cinnamon oil, 0.1-10 parts of citral, 0.1-5 parts of geranial, 1-10 parts of geranyl acetate, 0.1-5 parts of sinensal, 1-10 parts of citronellol, 1-10 parts of geranyl propionate, 0.1-5 parts of eugenol allylguajacol, 0.1-2 parts of ethyl maltol, 0.1-3 parts of furanone, 0.1-5 parts of raspberry ketone, 1-25 parts of cinnamyl alcohol, 1-10 parts of cinnamyl acetate, 1-15 parts of vanillin, 1-15 parts of ethyl vanillin and 0.1-2 parts of coffee extract. The electronic cigarette tar with a coca cola taste is rich and plump in fragrance, and can achieve an effect similar to a pleasant feeling brought by drinking coca cola. The invention further provides a preparation method of the electronic cigarette tar. The method is simple and easy to operate, and is suitable for industrial production.

The invention discloses a method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis, bitterness shielding and other technologies. Complex enzymes comprise alkali protease and papain. The protein hydrolyzate is prepared from abalone viscera by cleaning, pulping, hydrolyzing with the enzymes, inactivating the enzymes and shielding bitterness by using ethyl maltol in sequence. The method effectively utilizes a side product, namely viscera, generated during abalone processing, and the bitterness of the protein hydrolyzate is avoided; the prepared protein hydrolyzate has high content of free amino acid, high absorptivity of human body, rich nutrition and delicious flavor, and can be used as an additive to be widely applied to products such as cans, sauces,fodders, plant nutrient solutions and the like.

The invention relates to a mother liquid processing method during the production of maltol (and ethyl maltol) and a device used for realizing the method, and the invention is characterized in that mother liquid in a mother liquid tank (1) and an extractant chloroform in a chloroform tank (15) are sent respectively by a flow ratio of 20:1 into the upper part and the lower part of an extraction tower (4) by a pump (2) and another pump (17), and the two phases of the chloroform and mother liquid are countercurrently contacted in the extraction tower due to gravity difference, then little amount of maltol in the mother liquid is converted into the extractant phase and drained into an accumulator tank (7) from the bottom of the tower and the mother liquid is drained into a waste liquid tank (20) form the top of the tower. The extractant phase containing maltol is sent into a distiller (9) and heated at the temperature of 90 DEG C to steam out chloroform which is condensed in a condenser (13) and sent into the chloroform tank (15) for recycling. The surplus maltol in the distiller (9) enters a refrigerating kettle (11) and is freezed at the temperature of about 10 DEG C to crystallize out the maltol, the half-finished product of the maltol is taken out and processed through a sublimating process.

The invention provides a sheet suspended tremella functional drink and a preparation method thereof. The sheet suspended tremella functional drink is prepared from the following raw materials in part by weight: 5 to 20 parts of tremella, 3 to 8 parts of crystal sugar, 0.05 to 0.15 part of gellan gum, 0.1 to 0.2 part of carrageenan, 0 to 0.02 part of xanthan gum, 0.1 to 0.2 part of calcium lactate, 0.01 to 0.015 part of critic acid, 0.01 to 0.02 part of sodium citrate, 0.005 to 0.03 part of ethyl maltol and 0.05 to 0.3 part of basil seed. The prepared drink has high suspension property, the suspended tremella sheets have the particle size of 5 to 30mm and uniformly and stably suspended in a form of visible sheets in the drink, and the taste and mouthfeel of fresh tremmella are directly shown. The drink is rich in soluble and insoluble dietary fibers and can increase satiety, promote gastrointestinal motility and facilitate removing toxin and stubborn stool in intestinal tracts, and is a natural functional nutritious drink for both children and adults.

The invention discloses a composite material with gradient melting points, and applications thereof in reinforcing of excavation site antiques. The composition material is a mixed material with gradient melting points and controllable volatility and prepared by mixing one or more components of p-tert-butylcyclohexanol, coumarin ethyl maltol with menthol, and the application limit of the original single temporary reinforcement material can be overcome. A method of the composition material to temporarily reinforce the antiques comprises the following steps: heating and melting the composite material or dissolving the composite material into an organic solvent, to obtain a reinforcement solution; covering a fiber fabric on the to-be-reinforced antiques, sprinkling or coating the prepared reinforcement solution onto the fiber fabric, or directly coating the reinforcement solution onto the reinforcement solution; volatilizing the organic solvent in the reinforcement solution, cooling and solidifying to realize the temporary reinforcement of the antiques. The composite material has the advantages of gradient melting points and controllable volatility, retains the sublimation characteristics and is easily removed from reinforcement parts.

The invention discloses a fishy flavor agent for a feed and a preparation method of the fishy flavor agent. The fishy flavor agent contains the following perfume materials in percentage by weight: 0.5-2% of glycine betaine, 1-3% of trimethylamine, 0.1-2% of 2-methyl-3-sulfydrylfuran, 0.1-1% of pyrrolidine, 0.1-1% of piperidine, 0.1-2% of phenylethylamine, 0.01-1% of 2-acetylpyridine, 0.1-1% of furanone, 1-3% of ethyl maltol, 1-3% of 2-acetylpyrazine, 1-3% of 2,3,5-trimethylpyrazine, 0.01-2% of 3-methylthiopropanal, 30-70% of fishy smell reactants and 10-60% of glycerol triacetate. The fishy flavor agent is prepared by carrying out enzymolysis on animal wastes, then adding reducing sugars to carry out Maillard reaction, and then, adding artificial synthetic essence to blend. The fishy flavor agent has the advantages that the animal wastes are reasonably utilized, the preparation process is simple, and the product is strong in fragrance, stable and easy to store.

The invention discloses a formula of tobacco flavoring essence with sweet fragrance. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 1.0 to 4.0 percent of ethyl maltol, 2.0 to 3.0 percent of plum extractum, 1.0 to 2.0 percent of phenethyl ethanol, 0.01 to 0.1 percent of damascenone, 0.1 to 0.5 percent of phenylacetic acid ethyl ester, 0.5 to 1.0 percent of methyl cyclopentenotone, 2.0 to 5.0 percent of red date extractum, 0.01 to 0.03 percent of linalool, 0.02 to 0.08 percent of 5-methyl furfural, 0.1 to 0.5 percent of benzoic acid, 0.05 to 0.15 percent of beta-irisone, 0.02 to 0.08 percent of 4-guaethol, 15 to 25 percent of glycerol, 45 to 55 percent of propylene glycol and 8 to 15 percent of purified water. By the formula, tobacco produces sweet fragrance, tobacco fragrance can be increased and taste of the tobacco can be adjusted, so that the taste of the tobacco is improved, the natural sweet fragrance of the tobacco is enhanced, dry, astringent and bitter mouthfeel of customers is improved and requirements of the customers are met.

The invention discloses a tobacco essence with spicy fragrance. The tobacco essence with spicy fragrance is prepared from a solvent, cinnamon leaf oil, cinnamyl cinnamate, eugenol, clove bud oil, anise oil, fennel oil, fenugreek absolute oil, gamma-octolactone, gamma-undecalactone, jujube acid, lactic acid, beta-ionone, furanone, ethyl maltol and tolu balsam according to a certain proportion. Thecinnamon leaf oil, the lilac bud oil, the anise oil and the fennel oil all have typical spicy fragrance, the cinnamon leaf oil and the lilac bud oil are main spicy fragrance and matched with fenugreekabsolute oil and lactones to improve the smoking taste, and the fragrance is improved through lactic acid and the like. According to the spicy aroma formula disclosed in the invention for cigarettes,the spicy aroma of the cigarette smoke can be remarkably improved, the original aroma of tobaccos is more coordinated with the spicy aroma, the irritation of the cigarettes is reduced, and the smokeis bright, mellow and full, and the aftertaste is sweet.

The invention discloses fried tulip-like chicken wing roots and a processing method thereof. The fried tulip-like chicken wing roots are prepared by marinating chicken wing roots, mixing the chicken wing roots with a paste, coating the chicken wing roots with powder, and frying. The marinade is prepared from the following raw materials in parts by weight: 1-2 parts of edible salt, 2-4 parts of mashed fresh ginger, 0.3-0.7 part of white pepper powder, 1-2 parts of glucose, 2-3 parts sodium tripolyphosphate, 1-2 parts of corn starch, 4-6 parts of soybean sauce, 1-2 parts of monosodium glutamate, 1-2 parts of ethyl maltol, 0.2-0.6 parts of balsam and 30-40 parts of water; the paste is prepared from the following raw materials in parts by weight: 15-20 parts of starch, 5-10 parts of flour, 3-8 parts of soybean protein isolate, 0.1-0.5 part of sodium bicarbonate, 0.1-0.3 part of guar gum and 0.2-0.4 part of edible salt; the coating powder is prepared from the following raw materials in parts by weight: 30-60 parts of starch, 20-40 parts of flour, 0.3-0.6 part of edible salt, 0.4-0.7 part of monosodium glutamate, 1-3 parts of sugar, 10-25 parts of soybean protein and 5-8 parts rice flour; and the chicken wing roots account for 60-70 parts by weight. The product adopts an innovative technological operation, is balanced in nutrition and is healthy. Compared with the traditional fried chicken wing roots, the fried tulip-like chicken wing roots provided by the invention are low in content of cholesterol, are attractive in appearance, are convenient to eat and are good for health.

The invention discloses a superfine shrimp shell powder high-calcium sausage. The superfine shrimp shell powder high-calcium sausage is made by adopting natural casings and is processed from the following raw materials in parts by weight; 80 parts of pork hind leg muscle, 20 parts of fat pig ridge, 2.5 parts of dairy salt, 3 parts of white granulated sugar, 1-5 parts of isolated soy protein, 4-8 parts of modified starch, 1-3 parts of superfine shrimp shell powders, 0.3 part of complex phosphate, 0.5 part of carrageen gum, 0.01 part of sodium nitrite, 0.025 part of ethyl maltol, 0.435 part of spice and 30 part of ice water. Moreover, the invention further discloses the preparation method for the superfine shrimp shell powder high-calcium sausage. The superfine shrimp shell powder high-calcium sausage provided by the invention adopts pork as the main ingredient, and adds auxiliary materials of superfine shrimp shell powders and the like. Therefore, the invention can process a health care meat product of the sausage that has relatively high nutritional value, unique flavor and taste as well as relatively favorable texture and the function of calcium supplement, and conforms to relevant national standards and requirements.

The invention discloses lutein xylitol nutritious drink and a preparation method thereof. The lutein xylitol nutritious drink comprises, by volume of 1000ml, concentrated apple juice 5-20g, citric acid 1.5-2.0g, xylitol mother solution 150-200g, sodium citrate 0.1-0.5g, color retention agent 0.1-0.5g, potassium sorbate 0.3-0.5g, water-soluble xanthophylls 0.5-1.5g with 5% of mass percentage content, taurine 0.1-0.5g, pineapple opacifying essence 0.3-0.7ml, ethyl maltol 1-5mg, xanthan gum 0.4-0.8g, cane sugar SE 110.5-1g and the balance purified water. Drugs and food are used as raw materials,the liquid xylitol is used as sweetener, and the citric acid and the sodium citrate are used as sour agents to perform taste deployment. The lutein xylitol nutritious drink is proper in sour and sweet and comfortable and fresh in taste. Simultaneously, the raw materials are deployed flexibly, nutritional value are high, the purposes of delicious taste and low sugar degree are achieved, the luteinxylitol nutritious drink has the effects of reducing eyestrain, relieving cataract and reducing diabetes mellitus side effects, and diabetic patients can drink relievedly.

The invention discloses a reed leaf essence and a preparation method thereof. The reed leaf essence is prepared by mixing and then uniformly stirring the following components by mass percent: isophorone, 1% cis-4-hepen-1-al, vanillin, 10% ethyl myristate, 1% ethyl laurate, 2,4-dimethyl-5-acetyl thiazole, 1% 2,5-dimethyl pyrazine, 1% methyl cyclopentenolone, 1% 2-acetyl pyridine, mercaptan, leaf alcohol, sulfurol acetate, nonanal, 1% oxoisophorone, 20% furanone, ethyl maltol, maltol, vanilla bean tincture and a solvent. The raw materials used by the reed leaf essence are readily available, and the obtained reed leaf essence has a fresh, harmonious and soft fragrance, and a typical aroma of natural reed leaves, and is rich, lasting and stable in fragrance. The reed leaf essence can be used for flavoring rice dumplings, ice cream, cake and other foods.

The present invention provides a high-temperature resistant chocolate and a preparation method thereof. The preparation method comprises the following steps: (1) crushing white granulated sugar into 120 mesh powder, melting cocoa butter replacer at an oil temperature below 60 DEG C; (2) mixing the white granulated sugar and cocoa butter replacer obtained in step (1), alkalize cocoa powder, whole milk powder, maltodextrin, vanillin and ethyl maltol, milling the mixture to 20 micrometer below; (3) coating the material obtained in step (2) with cocoa butter; and (4) molding the material obtained in step (3) to obtain the high-temperature resistant chocolate. The present invention also provides a high-temperature resistant chocolate prepared according to the method, and the obtained chocolate is not deformed at an environmental temperature of 45 DEG C or below, has soft mouth feel, can be eaten by chewing, has delicate and smooth mouth feel, thick aroma and other characteristics, and has a shelf life of 12 months.

The invention provides a blueberry essence, consisting of a blueberry concentrated solution, acetic acid, leaf alcohol, ethyl acetate, ethyl butyrate, ethyl isovalerate, furanone, ethyl maltol, ethyl valerate, linalool, linalool oxide, methyl cinnamate and the balance of propylene glycol. The blueberry essence provided by the invention has the flavor of fresh blueberries, and a beverage added with the blueberry essence has a strong fruit juice sense and a taste of the fresh blueberries.

The invention discloses cherry essence and essence microcapsules. The cherry essence comprises musk, abelmoschus esculentus lactone, methyl dihydrojasmonate, triethyl citrate, gamma-undecalactone, phenyl-1-hexanol, 3-Methyl-3-phenylglycidic acid ethyl ester, phenoxyethyl isobutyrate, dimethyl benzyl carbinyl butyrate, beta-ionone, natural anisylacetone, fructose ester, ethyl vanillin, tricyclodecenyl acetate, damascenone, methyl cinnamate, phenylethyl acetate, blackcurrant essence, high-cis o-tert-butyl cyclohexyl acetate, anisic aldehyde, phenoxyethanol, ethyl maltol, styrallyl acetate, ligustral, isononyl acetate, benzyl acetate, benzaldehyde, hexyl acetate, ethyl 2-methylvalerate, 2-methyl butyl acetate and the like. The cherry essence prepared by the invention not only has strong cherry fragrance, but also has natural soft feeling and high harmony, and the cherry essence microcapsules prepared by taking the cherry essence as a raw material can keep excellent flavor quality of the cherry essence in long-term storage.

The invention relates to a preparation method of barbecued meat. The method is characterized in that the barbecued meat comprises the components, by mass: 100 parts of pork, injection liquid, 2.8-3 parts of salt, 1.5-3 parts of white granulated sugar, 0.1-0.2 parts of monosodium glutamate, 1-1.2 parts of glucose, 0.05-0.17 parts of white pepper powder, 2-3 parts of protein powder, 0.2-0.3 parts of instant all-spice powder, 0.01 parts of sodium nitrite, 0.7-0.8 parts of phosphate, 2-3 parts of sodium lactate, 0.1-0.2 parts of sodium erythorbate, 0.017 parts of ethyl maltol, 0.001-0.002 parts of allura red, 0.8-1 part of carragheenan, 48 parts of ice water, 0.8-0.9 parts of port paste, and a coating material. The method comprises specific processes of pretreatment, material blending, injection, rolling preservation, trimming and shaping, material coating, steaming and baking, heat dissipating and cooling, packaging, and sterilization. With the method, produced product can be provided with multiple flavors, tender texture, rich fragrance, and rich nutrients. The product is suitable for people of any age.