59 results about "Flavor" patented technology

The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and / or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and / or flavours.

To provide a masking agent for off-flavors and off-odors derived from soy protein that can reduce off-flavors and off-odors derived from soy protein, a method for masking off-flavors and off-odors derived from soy protein, and a method for producing soy protein processed foods. [Solution] A masking agent for off-flavors and off-odors derived from soy protein, which contains yeast extract and fermented flavor liquid.

This invention belongs to the field of fermentation inoculant screening and preparation technology, specifically relating to a method for screening strain combinations for preparing mozzarella cheese, the strain combinations themselves, and their applications. The method of this invention systematically evaluates the fermentation kinetics, texture-forming ability, and flavor characteristics of *Streptococcus salivarius* subspecies *thermophilic*, establishing a dynamic ratio screening method to optimize the strain ratio of *Streptococcus salivarius* subspecies *thermophilic*, thereby improving the product quality and batch stability of mozzarella cheese. This method is particularly suitable for solving textural defects or flavor imbalances caused by improper strain ratios in industrial production, providing technical support for the production of highly consistent mozzarella cheese, and can be widely applied in the processing of cheese products, pizzas, and other frozen foods.

A system for measuring changes in a fluid stored within a container is disclosed. The system may include a radio-frequency sensing element disposed externally on the container and configured to generate a signal indicative of at least one dielectric property of the fluid, wherein the fluid undergoes composition-based or environment-driven changes due to interactions with the container. In some aspects, a processing component generates an output representative of at least one time-varying fluid characteristic. In some aspects, the container is a wooden barrel with an interior surface adapted to impart flavor or chemical changes to the fluid. In some aspects, the fluid is a beverage including at least one of wine, beer, and distilled spirits, with the time-varying characteristic including a fermentation parameter that changes over time. In some aspects, the at least one time-varying fluid characteristic of the fluid includes at least one of fluid level or fluid volume.

This application relates to the field of aerosol generation technology, and particularly discloses a flavoring component and aerosol generation system, including a shell, a sealing element, and a flavoring component. The shell has an opening and an air inlet. The opening allows an electronic atomizing device to be detachably inserted into the flavoring component. The sealing element is disposed within the shell and is used to seal the electronic atomizing device. The sealing element and the shell define a mounting cavity, which connects the air inlet and the air intake channel of the electronic atomizing device. The flavoring component is disposed within the mounting cavity. Through this method, this application embodiment allows the electronic atomizing device to be detachably inserted into the flavoring component via an opening, enabling the electronic atomizing device to be externally connected to the flavoring component. When switching flavors, the user simply removes the original flavoring component from the electronic atomizing device and inserts a different flavoring component, making the operation simple.

To allow for easier adjustment of the amount of flavor dispensed in a flavor dispenser. [Solution] A flavor dispenser for distributing a dosage of flavoring, comprising: a flavoring chamber for containing the flavoring; and a dispensing member having a dispensing volume for receiving the flavoring from the flavoring chamber, the dispensing member forming an opening to the dispensing volume from which the flavoring is received from the flavoring chamber. The reciprocating member is movable relative to the dispensing member between a closed position in which the opening is isolated from the flavoring chamber; a first open position in which the opening is partially exposed to the flavoring chamber and a certain amount of flavoring can enter the dispensing volume through the opening; and a position in which it returns to the closed position and the flavoring is distributed by the dispensing member. The first open position of the reciprocating member is adjustable, and the amount of flavoring received into the dispensing volume can be adjusted by changing the degree to which the opening is exposed to the flavoring chamber.

This invention discloses an artificial intelligence-based method for detecting flavor components in plant-based beverages, belonging to the field of intelligent food quality detection technology. The method utilizes an FPGA-based hardware synchronous triggering circuit to achieve microsecond-level synchronous data acquisition from hyperspectral, electronic nose, and near-infrared sensors; employs a two-level attention network including modal credibility assessment and cross-modal interaction to adaptively and deeply fuse multi-source data; utilizes an endogenous interpretable multi-task model incorporating an attention-guided loss function to simultaneously output component concentrations, sensory scores, and flavor contribution heatmaps traceable to the original signal features; finally, by querying a flavor knowledge graph and solving a multi-objective optimization problem, a precise formulation control scheme is generated. This invention achieves a closed-loop process from precise perception and mechanism analysis to intelligent decision-making, solving the core problems of existing technologies such as one-sided detection, black-box models, and disconnect from production.

This application relates to the field of food processing technology, and in particular to a machine learning-based method for flavor design of residue-free ginger compound seasonings. The method includes: acquiring site-specific formula information for a target production site; obtaining a flavor design process for the target production site based on the site-specific formula information and a flavor design template, wherein the flavor design template supports logical expansion and automated generation of process nodes; and obtaining a flavor execution plan in the form of a directed acyclic graph based on the flavor design process and flavor benchmark data, used to indicate formula upgrades or flavor changes. By utilizing a machine learning model to extract features and nonlinearly fuse sensory evaluation and physicochemical indicators, and based on a data-driven approach, this application effectively solves the problem of nonlinear collaborative design between ginger and multiple auxiliary ingredients, reducing the R&D threshold and cost, and achieving standardization and precision in flavor design.

The present application belongs to the technical field of sauce preparation, and particularly relates to a sterilization device in a sauce preparation process, comprising a whole assembly, wherein the whole assembly comprises a machine body assembly, a filtering assembly is arranged in the inner cavity of the machine body assembly; a sterilization assembly comprises a containing assembly arranged in the machine body assembly, a conveying assembly is connected to the inner cavity of the containing assembly; a compensation assembly comprises a condensation assembly arranged above the machine body assembly, and a proportioning assembly is connected to the right side of the machine body assembly. The present application can filter the sauce before sterilization, avoid the influence of particulate impurities in the sauce on the quality of the sauce, collect the evaporated flavoring substances during sterilization, mix the collected appropriate flavoring substances with the sterilized sauce according to the quality of the sterilized sauce, ensure the average flavor of the sauce, and preheat the sauce to be sterilized by using the waste heat generated during condensation and sterilization.

This invention belongs to the food field, specifically relating to a flavor replenishment method for continuous braising using compound braising broth based on multivariate feedback. Based on the correlation between the sodium chloride, monosodium glutamate (MSG), and pH values ​​of the braising broth and the overall sensory score of the braising broth, this invention constructs a replenishment formula based on an equivalent sodium chloride comprehensive flavor loss model. By normalizing the MSG loss and pH shift to convert them into equivalent sodium chloride loss, the accuracy of flavor replenishment and flavor harmony are improved. Furthermore, by introducing a dynamic pH control mechanism, the stability of the braising broth and the pigment retention rate are effectively enhanced, thereby ensuring the color and aroma stability of the braised products and inhibiting the growth of microorganisms in the braised products.

This invention relates to the field of intelligent manufacturing technology in the food industry, and more particularly to a smart management system for the production and management of prepared foods. First, multimodal raw material data is collected to form digital twin vectors, and a target flavor vector is generated based on user requirements. Then, the compiled directed acyclic graph of the process is optimized using quantum combinatorial processing and compressed using quantum annealing to generate energy consumption weights and process event flows. The execution control module uses multi-head attention reinforcement learning to correct the taste-energy consumption state online, adjusting process parameters and updating energy consumption weights in real time. The quality verification module generates batch summaries through multi-source detection of taste, visual perception, and energy consumption, encrypts and hashes them, writes them to the blockchain, and feeds on-chain sampling back to the upstream model, forming a closed-loop optimization. This invention achieves improved flavor consistency, shortened critical paths, and peak steam energy consumption reduction, while providing batch-level reliable traceability.

This invention relates to the field of food processing technology and discloses a method and system for precise control of flavor substance loss in pre-made canned goods using multi-field coupling. The method first screens key flavor fingerprint substances and establishes an activity coefficient correction model based on the oil-water ratio of the food matrix. During sterilization, a multi-component thermodynamic calculation unit calculates the target flavor retention pressure value in real time, including the saturated vapor pressure of pure water, the dynamic volatilization partial pressure of flavor substances, and the thermal expansion partial pressure of the headspace gas. The method introduces a dynamic mass transfer correction coefficient, determines the mass transfer state based on the temperature change rate, and establishes hysteresis pressure relief control through a gain correction coefficient during the cooling stage to physically suppress microscopic flash evaporation caused by heat transfer hysteresis. Finally, a PID split-range control logic is used to drive a proportional intake and exhaust regulating valve to achieve closed-loop tracking of the target pressure. This invention effectively suppresses the phase change volatilization of flavor substances and significantly improves the flavor retention rate of pre-made canned goods by actively constructing a positive pressure differential environment.

This invention discloses a multi-stage stir-frying control method and system for braised meat preparation, relating to the field of cooking process control technology. The method includes: during the stir-frying process of spices for braised meat preparation, spices are divided into top-note spices, middle-note spices, and base-note spices based on their thermal response characteristics; during the multi-stage stir-frying process, the proportions of top-note aroma, middle-note aroma, and base-note aroma in the oil phase of each stir-frying stage are determined, and aroma state parameters are constructed; based on the changes in these aroma state parameters between adjacent stir-frying stages, control parameters are generated to regulate the migration rhythm of the aroma in the oil phase; and based on these control parameters, the stir-frying process of the spices for braised meat preparation is adjusted to obtain suitable spices for braised meat preparation, ensuring that the aroma release sequence of the spices matches the heating process during subsequent braising. This effectively coordinates the aroma release behavior of multiple spices at different stir-frying stages, improving the controllability and stability of the stir-frying process.

This invention discloses a method and apparatus for flavor-oriented fermentation regulation of wampee vinegar based on reinforcement learning, relating to the field of artificial intelligence learning. The method includes: constructing a fermentation state-space model containing terpene concentration; setting flavor target encoding and flux-oriented reward function; using a physical information deep Q-network for continuous action decision-making; implementing multi-level intervention execution; and optimizing strategies through self-evolutionary learning and flux feedback. This invention achieves specialized monitoring and regulation of the characteristic aroma of wampee vinegar, solves the problem of non-monotonic coupling control of two microbial communities, reduces training samples by embedding prior knowledge of strains, ensures action safety by embedding physical and biological constraints, and improves batch-to-batch flavor consistency through delay compensation and self-evolutionary mechanisms.

This application discloses a flavor-enhancing and fresh-preserving braising liquid and its preparation method, belonging to the field of food seasoning technology. It contains a variety of spices and seasonings blended in a specific weight ratio, prepared through a process of caramelizing sugar for aroma enhancement, staged simmering, sealed static aging, filtration, and ultra-high temperature instantaneous sterilization. This method solves the technical problems of traditional braising liquids, such as single aroma, short-lasting fragrance, poor deodorization, bitterness after prolonged cooking, excessive medicinal flavor, short shelf life, high salt and oil content, and the inability to simultaneously enhance aroma and preserve freshness. Testing showed that the product had no detectable acid value or peroxide value, met coliform bacteria standards, and its sensory and nutritional indicators met national and enterprise standards. It has extremely low fat and saturated fat content, possessing both a rich, complex aroma and long-lasting preservation effect. With stable flavor and healthy low-fat properties, it is suitable for the industrial production, long-distance transportation, and long-term storage of Chinese-style braised foods, showing promising application prospects.

The present application relates to ethyl 3-phenylpropiolate, and related compounds, methods of making them, and methods of using them as flavor and fragrance ingredients in food, cosmetic, pharmaceutical, consumer, and other compositions and products.

The application discloses a strain of apple-flavor Saccharomyces dielmannii and application thereof in fermented drinks, and belongs to the fields of microorganisms, biotechnology and food. The Saccharomyces dielmannii with a preservation number of CCTCCM2022046 is screened and separated from apples, and is preserved in the China Center for Type Culture Collection on January 10, 2022. The strain can produce phenyl ethyl acetate with apple-like fruit aroma, rose flower aroma and honey-like bottom aroma when fermented alone. When the strain is mixed with Angelus yeast to ferment apple drinks, the content of phenyl ethyl acetate, a representative component of apple aroma, in the drinks also increases with the increase of the inoculation amount of the Saccharomyces dielmannii. The strain can be used as a typical apple-flavor strain to ferment drinks, and has a wide prospect in the fields of fruit wine, fruit vinegar and other food.

The application discloses a kind of detection food aldehyde flavor substance perception gas sensitive sensing electrode and its preparation method and application, it is related to gas sensitive sensing and food detection technical field, to solve the technical problem of low sensitivity, poor selectivity and insufficient stability of existing gas sensitive electrode to food aldehyde flavor substance perception.The application includes: (S1) preparation Co 2+ @ZIF-8 precursor;(S2) pyrolysis conversion into nanocrystalline composite material;(S3) MXene-NH2, with carboxylated composite material, form complex by amidation reaction;(S4) the complex is heated first, then keep warm, finally annealing, obtain ternary composite sensitive material;(S5) ternary composite sensitive material is coated on interdigital electrode, after drying, it is obtained.The gas sensitive sensing electrode obtained by the application is used for high sensitivity, high selectivity perception of aldehyde flavor substance in food, and is suitable for food quality and safety monitoring and flavor evaluation analysis.

The present invention relates to new classes of odor ketones (odorants) that are useful as fragrance or flavor materials, in particular for providing olfactory notes of conifers, thuja, floral or fruity notes to perfume, aroma or deodorizing / masking compositions.

The application discloses a kind of composite sweet compound has sweetening effect additive and its application method, belong to food additive technical field.The additive includes mass ratio 5:0.01:0.00625~24 of sucrose, propylene glycol and composite sweet compound;Wherein, composite sweet compound is selected from at least three kinds in ethyl benzoate, furanone, butyl position decanolactone, propyl position decanolactone, carvacrol, carvone, propyl position nonanolactone, benzyl alcohol, citronellol.The application is by compounding three kinds and more than aroma substance, utilizes multiple aroma synergistic effect taste perception, can realize effective sweetening effect under the premise of significantly reducing sucrose amount, improve the comfort of taste simultaneously.This method not only provides important reference for the sweetening effect of different aroma, has scientific research guiding value, also provides a kind of new strategy for food industry by aroma control, realizes sugar reduction gain, can respond to health needs while maintaining flavor and taste, with wide application prospect.

1. Name of the product in this design: Smoker. 2. Purpose of this design: To generate smoke to enhance the flavor of beverages or food. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The present application relates to the technical field of food processing, and particularly relates to an edible mushroom meat substitute product and a preparation method thereof. The product comprises, by weight, 30-60 parts of edible mushroom raw material, 20-40 parts of plant protein, 5-15 parts of texture modifier, 2-8 parts of flavor modifier, and 10-20 parts of water. The preparation method comprises the following steps: compounding the edible mushroom raw material, the plant protein, the texture modifier, and the flavor modifier, controlling the total water content of the mixture to be 25-35 wt%, and then performing texture reconstruction under the screw extrusion conditions of 80-150 DEG C and 150-250 rpm to obtain a texturized product. Through the synergistic effect of a high proportion of edible mushroom raw material and specific auxiliary materials, and combined with an appropriate extrusion process, the technical problems of loose texture and insufficient flavor of the edible mushroom meat substitute product are solved, and the prepared product has a fiber structure, chewing sensation, and rich flavor similar to meat, and has high nutritional value.

The present invention provides an ameliorated cartridge assembly (100) for automatic cooking system. The ameliorated cartridge assembly (100) comprises a cartridge (101) including a plurality of chambers and containers for storing a plurality of ingredients such as spices, oils, sauce, pulses and alike, an automatic dispensing assembly (100) that include one or more valves, dispensers, an outlet (103), a top case (106), sensors for precise and controlled release of the ingredients, an identification module for identifying the ingredients stored in the cartridge and providing real time racking of levels of the ingredients. Further, the ameliorated cartridge assembly (100) includes a cartridge holder (104) that is configured to rotate the cartridge for dispense the ingredients in a correct sequence based on a recipe followed by the automatic cooking system.

This application belongs to the field of computer technology, specifically disclosing a recipe generation method and system based on graph neural networks and adversarial training. The method includes: receiving target input, whereby the target input indicates the ingredients, flavor requirements, and nutritional requirements of the recipe; obtaining complete ingredients for the recipe based on the ingredients indicated by the target input through an ingredient completion model; obtaining ingredient description vectors, flavor description vectors, and nutritional description vectors through encoding processing based on the complete ingredients, flavor requirements, and nutritional requirements of the recipe; and obtaining a target recipe based on each description vector through a recipe generation model. The ingredient completion model is obtained by training a graph neural network using masked ingredient samples and corresponding labels, and the generator, after adversarial training, serves as the recipe generation model. This application enables the generation of recipes that meet user requirements based on incomplete ingredients provided by the user.

This application provides a method for optimizing flavor balance during the concentration process of milk base material, comprising: acquiring initial concentration state indicators by collecting base material sample data during the concentration process; determining a list of key flavor small molecule components by processing the composition of lost substances using a permeate analysis algorithm based on the initial concentration state indicators; obtaining the mixed base material sample corresponding to the optimized flavor intensity equilibrium point and verifying the protein retention rate through secondary membrane filtration to determine the final protein flavor balance ratio; obtaining a stable quality output base material sequence by processing production batch data through continuous fluid simulation based on the final protein flavor balance ratio; if the level of perception parameter fluctuation in the stable quality output base material sequence exceeds a threshold, correcting the concentration parameter settings using a feedback adjustment algorithm to obtain a refining production process configuration; and extracting key operation node data from the refining production process configuration and verifying the overall quality indicators through batch simulation to determine an optimized milk base material generation path.

Provide a system. 【Solution means】 An image acquisition means for inputting an image of food, A material recognition means for identifying food materials from the image, A flavor analysis means for quantifying the flavor components of the identified materials, A user profile storage means for storing the user's preferred flavor component profile, A matching means for matching the quantified flavor components with the user profile and generating cooking proposals, A display means for providing a proposal list to the user, An order processing means for quickly ordering the proposed dishes, A system including the above.

This invention relates to a method, system, and medium for intelligent lean optimization of food ingredient formulations. The method includes the following steps: constructing a problem based on user needs and inputting the problem into a large model; parsing the large model based on the answers output by the problem to obtain food ingredient formulation knowledge; structuring the food ingredient formulation knowledge and establishing a knowledge graph; calculating the corresponding product flavor indicators based on the taste connections and food ingredient dosages in the knowledge graph; and using a deep reinforcement learning algorithm to iteratively and dynamically adjust the food ingredient dosages to achieve multi-objective optimization of the product flavor indicators, ensuring that the optimized product flavor indicators match the preset target values. Compared with existing technologies, this invention improves the accuracy and richness of the acquired food ingredient formulation knowledge, can meet complex and ever-changing market demands, and significantly improves the efficiency and accuracy of food ingredient formulation optimization.