539 results about "Flavoring essences" patented technology

The invention discloses a freeze beverage containing isomaltose hypgather and process for preparation, wherein the raw materials comprise the following constituents (by weight ratio): cow's milk and/or dairy product and/or dairy product analogues 0-90%, isomaltose hypgather 0. 01-10. 0%, sugar 4. 0-16. 0%, stabilizing agent 0. 1-1. 0%, sour flavor agent 0-0. 7%, edible flavoring essence 0. 01-0. 4% and balancing water.

The invention discloses an electronic cigarette liquid prepared from strong-flavor tobacco. The liquid is made by mixing 10% to 30% of strong-flavor tobacco leaf extract, 5% to 10% flavoring essence for tobacco, 1% to 5% flavoring spices for tobacco, 5% to 10% deionized water, 10% to 20% glycerol, and the balance being propylene glycol. The strong-flavor tobacco leaf extract is selected from the group consisting of strong-flavor flue-cured tobacco leaf extract in Henan, Anhui, Guangxi, Guangdong and Hunan, or the mixtures thereof. The electronic cigarette liquid takes the strong-flavor tobacco leaf extract as a main component, so that the smell and the taste of electronic cigarettes are closer to the traditional cigarette. The electronic cigarette liquid is used for atomization of the electronic cigarettes without production of tar or carbon dioxide, so that the harm to consumers is greatly reduced and the harm of second-hand smoke is avoided.

The invention discloses an electronic cigarette liquid prepared from flat-flavor tobacco. The liquid is made by mixing 10% to 30% of flat-flavor tobacco leaf extract, 5% to 10% flavoring essence for tobacco, 1% to 5% flavoring spices for tobacco, 5% to 10% deionized water, 10% to 20% glycerol, and the balance being propylene glycol. The flat-flavor tobacco leaf extract is selected from the group consisting of flat-flavor flue-cured tobacco leaf extract in Guizhou, Sichuan, Shandong, Hubei, Heilongjiang, Liaoning and Jilin, or the mixtures thereof. The electronic cigarette liquid takes the flat-flavor tobacco leaf extract as a main component, so that the smell and the taste of electronic cigarettes are closer to the traditional flat-flavor cigarette. The electronic cigarette liquid is used for atomization of electronic cigarettes without production of tar or carbon dioxide, so that the harm to consumers is greatly reduced and the harm of second-hand smoke is avoided.

The invention provides spicy beef paste and a method for preparing the same. Raw materials comprise 50 portions of water boiled beef, 15 portions of refined benne oil, 10 portions of walnut kernel, 8 portions of pignut, 1 portion of white sesameseed, 15 portions of bean paste, 10 portions of sweet flour paste, 8 portions of maltodextrin, 1 portion of sesame oil, 8 portions of hot pepper powder, 4 portions of cooking salt, 4 portions of monosodium glutamate, 4 portions of white sugar, and 4 portions of chicken essence. The raw materials are used to process the spicy beef paste through the processes of salting, boiling, stir-frying and the like. The spicy beef paste is not added with any flavoring essences and substitutes thereof and is prepared from 'green and pollution-free' beef and natural auxiliary materials, through a scientific formulation and according to nutritive values of the beef, the walnut kernel, the pignut, and the white sesameseed. The spicy beef paste has long storage time and is convenient food with high nutritive value.

The invention relates to essence, in particular to flavoring essence used for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 1 to 3 percent of 10 percent vanillin, 2 to 4 percent of 10 percent damascenone, 2 to 4 percent of 10 percent ethyl maltol, 5 to 8 percent of stachyurus extract, 2 to 4 percent of Peru concrete, 1 to 3 percent of five-flavor ketone, 0.5 to 2 percent of 10 percent furaneol, 1 to 3 percent of 10 percent oak chip extract, 0.5 to 2 percent of 10 percent cassia leaf oil, 0.5 to 2 percent of elecampane extract, 1 to 3 percent of 10 percent clove bud oil, 2 to 4 percent of Xianning orange osmanthus extract, 1 to 3 percent of 1 percent valerian oil, 1.5 to 3 percent of trigonella tincture, 0.5 to 2 percent of 10 percent geranium oil, 15 to 20 percent of white hyacinth bean tincture, 1 to 3 percent of 10 percent acetic ether, 5 to 8 percent of lonicera confusa extract, 1 to 3 percent of ribes burejeuse extract, 8 to 51.5 percent of 70 percent ethanol, and 1 to 3 percent of daidzein. The flavoring essence used for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette.

The invention provides a tablet candy and a producing method thereof. The tablet candy is made of the following raw materials according to weight percent: 73.9-85% of sorbitol, 2-5% of flaxseed powder, 0.1-0.3% of L-theanine, 0.1-0.5% of gamma-aminobutyric acid, 0.5-2% of phosphatidylserine, 5-10% of xylitol, 0.1-0.3% of sucralose, 0-5% of flavoring essence, 0-0.1% of colorant, and 1-3% of magnesium stearate. In the tablet candy of the invention, flaxseed powder, L-theanine, gamma-aminobutyric acid and phosphatidylserine interwork according to certain proportion and in synergy, promote mutually, can effectively relieve pressure, tranquillize mood, calm sentiments, and improve memory and thinking capability, so that the tablet candy has health care functions of relieving pressure, relaxingmood, enhancing memory and the like, and is suitable to be eaten by common people as well as diabetics, obese people or people hoping to reduce weight.

The invention is concerned with the freshwater dried fish products and preparation method, the compounding is: freshwater grass crap, salt, sugar, flavor essence, rice wine, ginger juice, water. The invention is good for disease of liver, kidney, brain, heart, which is without side effect.

The invention discloses a method for preparing a natural pork or beef bone flavor essence, which mainly comprises the following steps: pulverizing clean pork or beef bones into powders by a pulverizer; adding salt into the powder and decocting the powder; using complex enzyme for mild and directional enzymolysis; using complex bacteria giving priority to lactobacillus or lactobacillus for microorganism zymolysis; and using suitable amino acid and glucide for Maillard reaction. In the preparation method, ossein enzymolysis is successful for the first time to obtain high-quality nutritional protein peptidohydrolase, a microorganism zymolysis method is used to successfully remove the bitterness of enzymolysis products, and Maillard reactants and reaction conditions are optimized to make the pork or beef flavor essence mellower.

The invention relates to a normal-temperature yoghourt and a preparation method thereof. The filled pasteurization technology and yoghourt preparation process commonly used in normal temperature milk beverage in China are combined, so that the quality guarantee period of the product under the normal temperature condition is prolonged (about six months), the requirement on the equipment and the production environment can be reduced, and the early-stage investment is lowered; and simultaneously, the nutrient substances helping the growth and development of children exist in the product, and theyoghourt nutrition is provided for the consumers in the remote area. The technical scheme is as follows: the normal temperature yoghourt is characterized in that the raw materials are as follows: white granulated sugar, milk powder, concentrated whey protein, a thickening agent, sourness regulator, a sweetener, sodium tripolyphosphate, flavoring essence, taurine, zinc gluconate, buttermilk powder, lactic acid bacteria and water. The invention is suitable for food processing industry.

The invention discloses a poultry food, in particular to a crispy chicken nugget which belongs to fried chicken deep processed food. The crispy chicken nugget comprises wrapped chicken blocks, breadedpowder crusts and auxiliary materials. The ratio of the chicken blocks to the breaded powder crusts to sousing material is 10:9:1; the breaded powder material contains the following components: morethan or equal to 55 percent of flour, 25-35 percent of corn flour, and less than or equal to 10 percent of modified starch; the sousing material is compounded from the following components: 0.8-1.5 percent of common salt, 0.4-1 percent of granulated sugar, 0.4-0.8 percent of monosodium glutamate and 0.5-2 percent of flavoring essence; if the sousing material is required to have spice flavor, les than or equal to 5 percent of spice power is needed to be added; and the preparation process of the crispy chicken nugget comprises the following steps: raw material inspection and acceptance, chickenrubbing, rolling and kneading for sousing, cutting and stirring for emulsification, stirring to make stuffing, forming and wrapping, oil frying, quick freezing and packaging. The crispy chicken nuggetadopts an advanced scientific manufacturing process, is treated and preserved by oil frying quick freezing and is subject to oil frying and heating; when the crispy chicken nugget is used, the crustshave good crisp mouthfeel; the chicken blocks are tightly wrapped by the crusts formed of the breaded powder, juice cannot be lost when the oil frying processing is carried out and the chicken blocksare fresh and tender and enough juice; and the seasoning enables to enhance the meat quality and the crisp taste.

The invention relates to a method for preparing pork-flavor essence by utilizing extrusion technique. The method comprises the following steps: taking 0.5 to 15 percent of amino acid, 0.5 to 15 percent of reducing sugar, 0.5 to 45 percent of proteins, 0 to 15 percent of spices, 5 to 60 percent of carrier, 0 to 10 percent of water and 0 to 35 percent of flavoring agents by mass; mixing raw materials well; setting a twin-screw extrusion-expansion machine according to a value; conveying the raw materials from a hopper to an extruder for extrusion at a speed between 20 and 500 kg/hour; extruding materials from a die mouth; cooling the obtained materials to room temperature; milling the obtained materials by use of a mill; and obtaining powdery reactive pork-flavor essence. The method has the advantages of adopting a twin-screw extrusion technique to prepare pork essence, ensuring strong pork-flavor characteristics of the prepared essence and making up for the deficiency of conventional preparation methods in aroma.

The invention relates to a yoghourt and a preparation method thereof, in particular to a concretionary type flavoring yoghourt, pertaining to the dairy food technical field. The concretionary type flavoring yoghourt comprises 80 to 92Kg of milk, 5 to 9 Kg of white granulated sugar, 0.01 to 0.5 Kg of collagen protein, 0.01 to 0.3 Kg of inulin, 0.1 to 0.5 Kg of whey concentrate, 0.1 to 0.7 Kg of stabilizing agent and 0.01 to 0.05 Kg of flavoring essence. The concretionary type flavoring yoghourt with ross taste is characterized by proper technique conditions and stable production state.

The invention relates to essence, in particular to flavoring essence for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 5 to 7 percent of centipeda minima extract, 5 to 7 percent of flos sophorae extract, 2 to 4 percent of rehmannia root extract, 2 to 4 percent of fig extract, 8 to 10 percent of Chinese jujube extract, 1 to 3 percent of menthyl lactate, 6 to 8 percent of apricot extract, 5 to 7 percent of fenugreek extract, 8 to 10 percent of radix stemonae extract, 6 to 8 percent of shaddock peel extract, and 28 to 50 percent of pomegranate rind extract propylene glycol water solution. The flavoring essence for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette. The flavoring essence improves aroma quality, increases aroma volume, enriches tobacco fragrance, covers impurity smell, reduces throat stimulation, increases mellow feeling, improves the astringent feeling of the oral cavity, and improves the comfort of the oral cavity.

The invention relates to a pork-flavor essence. Mixed raw materials prepared by mixing amino acids, reducing sugar, proteins, spices, carrier, water, flavoring agents are added to a twin-screw extrusion-expansion machine set according to the value; the raw materials are conveyed from a hopper to an extruder for extrusion at a speed between 20 and 500 kg/hour; and the raw materials are allowed to undergo a series of maillard reaction, sugar degradation and fat oxidation and other changes at a high temperature under high pressure inside the extrusion machine, thus the pork essence with fuller flavor, natural harmonious aroma and strong pork-flavor characteristics can be produced.

The invention discloses a natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and a production method thereof. The method comprises the step of adding the lipase into a milk fat system to hydrolyze to obtain a hydrolysate, and is characterized in that the milk fat system is prepared by a method comprising the steps of: adding the milk fat into water or enzymolysis buffer solution, mixing the milk fat and the water or the enzymolysis buffer solution, raising the temperature to be between 70 and 90 DEG C, keeping the temperature for 15 to 40 minutes, reducing the temperature to be between 35 and 55 DEG C, adjusting the pH value of solution to be between 4.5 and 7.5, and then performing mechanical emulsification. The invention improves a method for producing a milk flavored essence base material by taking cream as a raw material and utilizing the hydrolysis of the lipase, and obtains the milk flavored essence base material with stronger, fuller and more impressive milk flavor, more natural and softer fragrance, and more natural trend by improving reaction conditions. Compared with products prepared by the conventional process, the natural milkflavored essence base material can increase the fragrance by 100 to 200 times, and remarkably improve the inner quality of fragrance-increased products. Moreover, the natural milk flavored essence base material has the advantages of low production cost, simple process, high edible safety, and 'pollution-free' production process.

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 discloses a magnesia bionomic fire proof plate that can shorten maintenance period and improve the water proof and halogenide-resistant performance thereof, which comprises a magnesia core board and surface layers that are made of materials such as non-woven fabrics, glass fiber reticulum, etc. and cover the upper and lower surfaces of the magnesia core board, wherein, the magnesia core board is made by the following materials by weight percentage that: 40-45 percent of magnesia, 10-22 percent of magnesium chloride, 8-15 percent of wood flour, 8-15 percent of perlite, 0.001-1 percent of colophony, 0.001-1 percent of sodium hydroxide, 0.005-1.5 percent of bone glue pearl and 0-8 percent of flavoring essence, and others are water and impurities. The magnesia bionomic fire proof plate of the invention not only has the advantages of being fire proof, being moth proof, corrosion resistance and high strength and light weight, but also needs not sunning and pickling, shortens production period and saves time and cost, solves the defect of being easy to halogenated and humidified and releases light scent.

The invention relates to a fruit jelly ice cream, which is made from the following raw materials in weight by percent: 0.1 to 0.3 percent of carrageenan, 0.15 to 0.35 percent of konjaku flour , 0.1 to 0.25 percent of gelatin, 0.15 to 0.25 percent of guar gem, 0.1 to 0.2 percent of sodium carboxymethylcellulose, 4 to 5.5 percent of whole milk powder, 0.4 to 0.6 percent of monoglyceride, 2.5 to 3.5 percent of hydrogenated coconut oil, 23 to 25 percent of white granulated sugar, 0.15 to 0.25 percent of sodium citrate, 0.04 to 0.1 percent of preservative, 0.25 to 0.35 percent of acidity regulator, 0.15 to 0.2 percent of flavoring essence, 0 to 0.02 percent of food colorant and 63.13 to 68.91 percent of water. The invention also provides a production method of the fruit jelly ice cream. The fruit jelly ice cream has the taste of the fruit jelly under the atmospheric temperature, has the taste of the ice cream when in frozen, and can be transformed between the fruit jelly form and the ice cream form.

The invention discloses a degreasing chick with Chinese herb, which is made with the following method: pack yam, longan pulp, lotus seed, medlar, lily, date, sealwort, cassia seed and black fungus in a gauze cloth bag to form a herb bag; cure a processed chicken of 500g with cooking wine, salt, white sugar, flavor essence, ginger juice and soy sauce for two hours, so that the curing ingredients can fully penetrate into the inside of chicken; cram the herb bag into the chick belly and add spice, galangal, orange peel and angelica dahurica to a pot for cooking with fierce flame; then, fry the chicken to deeply cooked, cool down it and pack it in vacuum package. The invention, in addition to the effects of nourishing the spleen and blood, replenishing the liver and kidney, nourishing and tranquilizing the heart, has the effects of lowering down the fat, blood pressure, blood sugar, preventing obesity and angiocardiopathy. Therefore, the chicken with Chinese herb can be taken as a delicious dish that satisfies people's appetite and prevent the problems of fatty liver and atherosclerosis due to the frequent taking of ordinary chicken meat.

The invention discloses a gamma-aminobutyric acid-containing milk beverage and a production method thereof. 100g of the gamma-aminobutyric acid-containing milk beverage comprise 7 to 83g of milk, 6.0 to 10.0g of sugar, 0.06 to 0.7g of one or more stabilizing agents, 0.2 to 0.5g of one or more acidity conditioning agents, 0.04 to 0.15g of flavoring essence, 0.1 to 5g of gamma-aminobutyric acid and the balance water. Carbon dioxide gas is fed into the gamma-aminobutyric acid-containing milk beverage and thus a carbon dioxide content of the gamma-aminobutyric acid-containing milk beverage is in a range of 1.5 to 3g/100g.

The invention discloses a formula of tobacco flavoring essence. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 25 to 50 percent of maillard reactant, 10 to 20 percent of plum extractum, 8 to 15 percent of honey essence, 1 to 6 percent of maple extractum, 8 to 20 percent of liquorice extractum, 1 to 5 percent of red date extractum, 1 to 5 percent of grape juice extract, 1 to 2 percent of Virginia tobacco extractum, 2 to 10 percent of glycerin, 10 to 20 percent of propylene glycol, and 5 to 15 percent of distilled water. By the formula, taste of the tobacco can be improved, natural sweet fragrance of the tobacco can be enhanced, dry, astringent and bitter mouthfeel of customers can be improved and requirements of the customers can be met.

A beef-flavored essence preparation method, comprising the following steps of: degreasing cleaned ox bones at a high temperature crushing the ox bones by using a crusher after drying treatment for 30 minutes, and sieving by using a 100-mesh sieve to obtain ox bone powder; adding the ox bone powder into a reaction kettle, adding water into the reaction kettle in a material and liquid ratio of 1:14 to prepare an ox bone powder primer solution, adjusting the pH, adding a pepsase for enzymolysis for 3 hours and then adding a compound enzyme in proportion for further enzymolysis, and on the basis, inoculating compound bacteria in a certain proportion to ferment to obtain a bone collagen peptide solution; carrying out Maillard reaction on the bone collagen peptide solution and a reducing sugar to obtain an essence base material; and then mixing the base material with marinade in a certain proportion, blending, concentrating and drying to obtain the beef flavor essence. The beef-flavored essence prepared by the preparation method in the invention has the advantages of being natural in raw material, pure in meat flavor, lasting in fragrance and the like, and is widely applied to foods such as instant noodles, soup bases, fast foods and the like so as to increase or endow the food with a unique meat flavor.

The invention aims to provide a new method for taking corn starch as raw material and obtaining corn multi-orifice starch through enzymolysis after compound cross linking modification, that is to say a preparing method for compound cross linking modification corn multi-orifice starch. The invention adopts the preparation process of a one-step continuous method; the compound enzyme with the proportion of alpha-amylase to maltogenic amyiase being one to eight serves as an enzymolysis agent to improve the structural stability, the water and oil absorption performance of the multi-orifice starch through compound modification; compared with the multi-orifice starch, the water absorption performance and the oil absorption performance of the compound cross linking multi-orifice starch are respectively improved by 25 percent and 66 percent. The invention relates to a plurality of application fields such as flavoring essence, pigment, probiotics, pesticide, fertilizer, agricultural chemicals, medicine, cosmetics, printing ink and paper pulp. The multi-orifice starch which is used to absorb a great variety of objects before direct use has the functions of releasing the objects slowly and protecting the objects.