102 results about "Ethylmaltol" patented technology

The invention belongs to the field of health-care tea preparation, and particularly relates to begonia flower and leaf tea and a preparation method thereof. Triticale bran pulp is mixed with smashed begonia leaves, the mixture is fermented through a flavor improving fermentation inoculant and then mixed with an anti-oxidation and excitation-inhibiting solution, and the prepared low-caffeine tea base material does not cause insomnia, has the characteristics of inhibiting inflammation and resisting oxidation, protects nerve cells from being damaged, and is suitable for being used as a health-care tea base material. The honeysuckle, the endive and the soybeans are ground into thick liquid, then mixed with the repair juice, centrifuged to remove precipitates, and then frozen nano spray drying is carried out, so that the obtained nano particles for protecting the liver and the kidney and promoting circulation are higher in stability and can accelerate absorption of small intestines; a taste regulator obtained by mixing grain mucus with tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid is sprayed on the surface of a begonia flower and leaf tea mixture, and the prepared begonia flower and leaf tea does not affect sleep after being drunk, does not damage livers and kidneys in organisms, is good in taste and is easy to drink for a long time.

The invention provides an essence with a jasmine tea flavor. Comprising leaf alcohol, linalool, phenethyl alcohol, alpha-amyl cinnamic aldehyde, hexanal, benzyl acetate, jasmine absolute oil, neroli oil, leaf alcohol acetate, indole, geraniol, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, farnerol, alpha terpilenol, damascenone B, ionone B, benzyl acetate, benzyl alcohol, leaf alcohol benzoate and ethyl maltol. The compound is one or more of methyl anthranilate, methyl benzoate and methyl salicylate. The jasmine tea beverage food added with the jasmine tea flavor essence disclosed by the invention can effectively modify and improve the flavor of the jasmine tea beverage, increase the tea fragrance and flower fragrance of the jasmine tea beverage, and enable the fragrance and taste to be richer and fuller.

The invention discloses a method for reducing peculiar smell and improving quality of marinated pork intestines. The method comprises the following steps: step 1, pretreating fresh pork intestines until no macroscopic impurities and no obvious peculiar smell exist; step 2, uniformly stirring the pretreated pork intestines and compound protease, and pickling for 1-2 hours; step 3, blanching the pickled pork intestines for 3-5 minutes, so that the surface temperature of the pork intestines is rapidly cooled to 25 DEG C or below; and step 4, adding a marinating material into the rapidly cooled pork intestines, marinating for 50-70 minutes, taking out the marinated pork intestines, reducing the central temperature of the pork intestines to-18 DEG C or below to obtain marinated pork intestines, and freezing and storing the marinated pork intestines, wherein the marinating material in the step 4 comprises ethyl maltol, and the mass ratio of the compound protease to the ethyl maltol is 40: 1. According to the invention, the peculiar smell of the marinated pork intestines can be effectively reduced, the quality of the marinated pork intestines is greatly improved, and the preparation process is simple and is beneficial to large-scale industrial production of the marinated pork intestines.

The invention discloses a system and a method for continuous neutralization reaction and application of the system and the method, and belongs to the technical field of ethyl maltol production. According to the system, a neutralization kettle is additionally arranged on the basis of original process equipment, and automatic accurate control of pH and temperature is realized by interlocking an automatic temperature control and automatic pH adjusting device with a liquid caustic soda adjusting valve and a circulating water cooling valve. Compared with an original single-kettle process, the method has the advantages that automatic control is achieved, operability is high, production is convenient, control is more stable, alkali consumption can be reduced, the process wastewater amount can be reduced, and meanwhile the method plays an important role in improving the yield of the whole maltol product.

The invention discloses an ultrasonic crystallization device for preparing high-purity ethyl maltol and a process thereof, relating to the technical field of ethyl maltol preparation. The device comprises an installation stand and a reactor body, wherein a rotating plate is rotatably installed on the top of the reactor body, and further comprises a grinding component, a stirring component and an ultrasonic oscillation component. The device can refine powder in a grinding area to avoid agglomeration. On the other hand, when a subsequent hydraulic rod moves downward, it can drive a sealing ring plug to move downward, thereby allowing a portion of air in an inner grinding cylinder to pass into an annular cavity through a one-way air outlet valve, and finally to be diverted through multiple oblique branches and blown into a drop hole on the rotating plate, thereby promoting the falling of the powder. At the same time, another portion of air in the inner grinding cylinder is aerated into the reactor body through a bottom through-pipe and the one-way air outlet valve, thereby achieving the effects of assisting material dissolution and promoting subsequent crystallization.

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

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 discloses a beverage shashi flavor and a preparation method thereof, and belongs to the technical field of beverage production, wherein the flavor is composed of propylene glycol, wintergreen oil, ethyl salicylate, methyl benzoate, ethyl benzoate, ethyl acetate, ethyl butyrate, ethyl lactate, ethyl levulinate, neryl acetate, sweet orange oil, lemon oil, citral, linalool, nonanal, methylcyclopentenolone, 2-acetylpyrazine, 2,3-dimethylpyrazine, ethyl maltol, maltol, furanone, vanillin, ethyl vanillin, piperonal, anisaldehyde, anisyl alcohol, ethyl damascone, methyl damascone, damascone, furfural and 5-methyl furfural. The formula is based on characteristic aroma as the theme fragrance, with burnt fragrance, burnt sweetness, sugar fragrance, and the base flavor is combined with trace raw materials of fruity fragrance, citrus, vanilla, and fermented fragrance, and the aroma of the flavor finally prepared is pure, comfortable, and realistic, and the mouthfeel is natural, natural, and the aftertaste is long.

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 relates to the technical field of development of novel food sources, in particular to a vegetable protein solid beverage and a preparation method thereof. The vegetable protein solid beverage consists of the following raw materials in percentage by mass: 50-70 parts of soybean protein isolate, 10-20 parts of isomaltooligosaccharide, 5-10 parts of red bean powder, 5-10 parts of black bean powder, 5-10 parts of corn flour, 5-10 parts of oat flour, 3-8 parts of soybean peptide powder, 2-5 parts of xylooligosaccharide, 2-5 parts of radix polygonati officinalis powder, 2-5 parts of skim milk powder, 1-3 parts of hericium erinaceus powder, 1-3 parts of inulin and 0.5-2 parts of calcium carbonate. The feed additive comprises the following components in parts by weight: 0.1-0.5 part of ferric pyrophosphate, 0.01-0.05 part of beta-carotene and 0.01-0.05 part of ethyl maltol The invention focuses on vegetable protein compounding optimization and precise preparation, selects soybean protein isolate and a plurality of medicinal and edible plant raw materials, and combines scientific proportioning and fine process, so as to break through the limitation of traditional products, develop the vegetable protein solid beverage which is comprehensive in nutrition, fine and smooth in taste, good in stability and suitable for special crowds, and fill the blank of the market subdivision field.

The invention discloses a method for continuously purifying ethyl maltol, and particularly relates to the technical field of production of flavors and fragrances. The method performs purification operation based on a purification device, and comprises the following steps: continuously adding an ethyl maltol crude product into a reduced pressure distillation device to obtain an ethyl maltol crystallization raw material; ethyl maltol crystallization raw materials enter a dissolving device to be dissolved in a mixed solution of ethyl alcohol and water, and an ethyl maltol to-be-crystallized solution is obtained after dissolution; the ethyl maltol to-be-crystallized solution enters a multi-stage crystallizer through a discharging branch pipe to be crystallized; and overflowing liquid of the discharging branch pipe of the last-stage crystallizer enters a post-treatment device, and is filtered, washed and dried by the post-treatment device to obtain an ethyl maltol product. According to the method for continuously purifying the ethyl maltol, the continuous purification of the ethyl maltol is realized, the operation is simple and convenient, and the obtained ethyl maltol product is high in quality and good in fragrance; the one-time crystallization yield of ethyl maltol is stabilized to be 90% or above, and the purity is 99.9% or above.

The present application provides a durian-flavored cigarette flavor and a preparation method and application thereof. The preparation raw material of the cigarette flavor includes durian flavor, clove oil and ethyl maltol. The durian-flavored cigarette flavor provided by the present application can make the cigarette user feel durian fragrance when smoking, and the fragrance is delicate, sweet, comfortable and well-coordinated, and the fragrance quality is improved.

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.

[Problem] The purpose of the present disclosure is to provide a cleaning agent composition that has an aroma tone similar to that of a floral fragrance compound containing linalool and ethyl maltol, and that can suppress discoloration and metal dissolution occurring over time. [Solution] A cleaning agent composition according to the present disclosure is characterized by containing a floral fragrance compound containing linalool and 2,3-dihydrofarnesal, and a quaternary ammonium salt. [Selected figure] None

The invention belongs to the technical field of food flavors, discloses a crab roe flavor and a preparation method and application thereof, specifically discloses a crab roe flavor, characterized in that it is composed of the following components in parts by weight: crab roe flavor base material, dimethyl sulfide, trimethylamine, octanoic acid, decanoic acid, thiothiazole, furanone, ethyl maltol, 2-acetylpyrazine, ethyl myristate, isopentanol, trans-2-heptenal, tetrahydropyrrole, 2-acetylpyridine, 1-octen-3-ol, trimethylpyrazine, 2-methyl-3-mercaptofuran and 3-methylthiopropionaldehyde. The crab roe flavor of the present invention has a realistic and full aroma, a strong mouthfeel, conforms to the hobbies of consumers, and is simple and desirable in preparation of raw materials, has low cost, and can be applied to different food fields.

To provide a detergent composition that exhibits a fragrance similar to that of a floral blended fragrance containing linalool and ethyl maltol, while suppressing time-dependent discoloration and metal dissolution.SOLUTION: The detergent composition of the present disclosure comprises a floral blended fragrance containing linalool and 2,3-dihydrofarnesal, and a quaternary ammonium salt.SELECTED DRAWING: None

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 relates to a method for quantifying exogenous flavors and fragrances in sesame oil. The method comprises the following steps: preparing a gradient standard solution of a reference substance; preprocessing an object to be detected; determining the gradient standard solution through a liquid chromatography-tandem mass spectrometer to obtain a chromatographic peak-reference substance contrast relation diagram of the reference substance, drawing a standard curve and obtaining a linear regression equation; and measuring the to-be-measured object with the same instrument parameters to obtain a liquid chromatogram of the to-be-measured object, and comparing the liquid chromatogram of the to-be-measured object with the liquid chromatogram of the reference substance solution. According to the method, the detection limit of the ethyl maltol and the ethyl vanillin is 0.1 mg / kg, and the quantification limit is 0.25 mg / kg; the detection limit of the difurfuryl sulfide is 0.5 mg / kg, and the quantification limit of the difurfuryl sulfide is 1.0 mg / kg; the detection limit of the difurfuryl disulfide is 2.5 mg / kg, the quantitation limit is 5.0 mg / kg, and the determination of the flavors and fragrances in the sesame oil is completely met.

This invention relates to the field of edible fungus preservation research, specifically to a composite preservation film containing ethyl maltol and its preparation method. The purpose of this invention is to produce a traditional Chinese medicine composite preservation film containing ethyl maltol with CMC-Na as a carrier. This composite preservation film, due to the presence of ethyl maltol, which significantly inhibits mold growth, combined with the antibacterial effect of *Trametes versicolor* polysaccharide, provides significant mold prevention while preserving freshness. The traditional Chinese medicine composite preservation film obtained by this invention is uniform, aesthetically pleasing, and breathable, with a thickness of only 0.1-0.2 mm. Using it to preserve *Pleurotus ostreatus* at room temperature extends the preservation time to more than 9 days. It is simple and convenient, with no direct contact between chemical reagents or other liquids and the surface of the edible fungus, and it can be reused.

The invention relates to the field of edible mushroom fresh-keeping application research, in particular to a composite fresh-keeping film containing ethyl maltol and a preparation method of the composite fresh-keeping film. The invention aims to prepare a traditional Chinese medicine composite preservative film containing ethyl maltol and taking CMC-Na as a carrier. The composite preservative film contains ethyl maltol capable of obviously inhibiting mould, and the coriolus versicolor polysaccharide has an antibacterial effect, so that the composite preservative film has an obvious mould-proof effect while keeping fresh. The obtained traditional Chinese medicine composite preservative film is uniform, attractive and breathable, the thickness is only 0.1-0.2 mm, the normal-temperature preservation time of pleurotus pulmonarius preserved by the traditional Chinese medicine composite preservative film is prolonged to 9 days or above, the traditional Chinese medicine composite preservative film is simple and convenient, no chemical reagent or other liquid medicine makes direct contact with the surfaces of edible mushrooms, and the traditional Chinese medicine composite preservative film can be repeatedly used.

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 invention discloses an ultrasonic crystallization device for preparing high-purity ethyl maltol and a process thereof, and relates to the technical field of ethyl maltol preparation, the ultrasonic crystallization device comprises a mounting vertical frame and a reaction kettle body, the top end of the reaction kettle body is rotatably provided with a rotating plate, and the ultrasonic crystallization device further comprises a grinding assembly, a stirring assembly and an ultrasonic oscillation assembly; according to the powder grinding device, powder can be refined in the grinding area, and the caking condition is avoided; on the other hand, when a follow-up hydraulic rod moves downwards, a sealing ring plug can be driven to move downwards, so that a part of air in the grinding inner cylinder is introduced into a ring cavity through a one-way air outlet valve I, and finally, the air is shunted through a plurality of inclined branch ports and is blown into a blanking hole in a rotating plate, so that the powder is promoted to fall off; meanwhile, the other part of air in the grinding inner cylinder is aerated into the reaction kettle body through a bottom through pipe and a one-way air outlet valve II, so that the effects of assisting material dissolution and promoting subsequent crystallization are achieved.

The invention discloses cherry essence and a preparation method thereof. The cherry essence is prepared from the following raw materials in parts by mass: 8 to 10 parts of benzaldehyde, 4 to 8 parts of hexanal, 1 to 3 parts of 2-hexenal, 0.5 to 2 parts of (E)-2-hexene-1-ol, 3 to 7 parts of ethyl hexanoate, 1.5 to 3.5 parts of geraniol, 2.4 to 4.2 parts of heliotropin, 0.4 to 0.9 part of ionone, 0.8 to 1.2 parts of anisyl acetate, 0.2 to 0.6 part of iris congealed fat, 1.3 to 3.2 parts of rose oil, 3.2 to 5.6 parts of ethyl maltol and 2.3 to 4.8 parts of cinnamyl aldehyde. The cinnamyl aldehyde is added into the cherry essence, so that the problem of bitter apricot kernel taste in the cherry essence is solved.

The invention belongs to the technical field of food, and particularly relates to tomato sauce used as mixing sauce and hotpot condiment as well as a preparation method and application of the tomato sauce. The dual-purpose tomato sauce comprises the following raw materials in parts by mass: 10-20 parts of vegetable oil, 30-50 parts of tomato sauce, 3-5 parts of coconut powder, 3-5 parts of coconut milk, 10-20 parts of white granulated sugar, 5-10 parts of glucose, 5-10 parts of water, 3-5 parts of edible salt, 3-5 parts of monosodium glutamate, 1-2 parts of D-sodium erythorbate, 1-2 parts of ethyl maltol, 1-2 parts of citric acid, 1-2 parts of glacial acetic acid, 1-2 parts of lactic acid and 1-2 parts of hydroxypropyl starch. The health-care food is prepared from the following raw materials in parts by weight: 1-2 parts of disodium 5 '-ribonucleotide, 1-2 parts of hydrolyzed vegetable protein, 0-0.05 part of edible essence, 0-0.05 part of xanthan gum and 0-0.05 part of potassium sorbate. The coconut-flavored seasoning is good in color, aroma and taste no matter used for being mixed with sauce or used for hotpot condiments, has the coconut-flavored taste and is rich in flavor.

The invention provides a green chemical mechanical polishing composition and a preparation method thereof, the polishing composition comprises, by mass, 0.1-5% of grinding particles, 0.01-3% of an oxidizing agent, 0.01-5% of a complexing agent and the balance water, and the complexing agent is maltol and / or ethyl maltol. In order to solve the technical problems that cobalt is large in hardness and difficult to remove, and especially the polishing rate is low in an alkaline environment, the maltol and / or ethyl maltol complexing agent is adopted to be matched with grinding particles and an oxidizing agent, the removal rate of the cobalt interconnection layer is remarkably increased, and better surface quality is obtained; and meanwhile, the used additive is green and environment-friendly, and conforms to the concept of green manufacturing.

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.