29 results about "Flavoring essences" patented technology

The invention discloses continuous fermentation equipment for compound fermented sauce, and particularly relates to the technical field of food fermention.The continuous fermentation equipment comprises a support, a hydrolysis tank, a fermentation tank and an after-ripening tank are installed on the support from top to bottom in a stepped mode, and the hydrolysis tank and the fermentation tank are communicated through a first spiral pump; the fermentation tank is communicated with the after-ripening tank through a second screw pump. According to the continuous fermentation equipment for the compound fermented sauce, the dynamic extraction circulating device is arranged, flavor precursor substances can be actively extracted, subjected to ultrasonic wall breaking and subjected to membrane filtration and concentration from main fermented mash and then directly conveyed to the after-ripening tank, high-concentration flavor essence is provided for the after-ripening stage, after-ripening reactions such as esterification are greatly promoted, and the quality of the compound fermented sauce is improved. According to the method, the flavor level of the final product is richer, inhibition on main fermentation is relieved by actively removing small molecule byproducts, flavor precursors are forcibly conveyed to an after-ripening environment, the flavor ripening process is accelerated, and the whole fermentation period is shortened.

The invention discloses a solid beer-flavor effervescent tablet and a preparation method thereof. The solid beer-flavor effervescent tablet comprises an acid source, an alkali source, a beer-flavor matrix, a sweetening agent, a filling agent, a nutrition enhancer and a processing aid, wherein the acid source comprises anhydrous citric acid, and the alkali source comprises sodium bicarbonate; the beer flavor matrix comprises malt flour, a humulus lupulus extract and a flavor enhancer, and the flavor enhancer comprises flavor essence and concentrated guava juice; the nutrition enhancer comprises vitamin B, mineral salt and an amino acid composition. According to the invention, rich and pure beer flavor and rich, fine and lasting foam can be generated after the beer is disintegrated in water, and the beer has good portability and long shelf life, and has a nutrition supplementing function.

The invention belongs to the technical field of essence, and particularly relates to a preparation method of herbal tea flavor herbal extract and essence. The preparation method comprises the following steps: (1) preparing herbal raw materials; (2) mixing the herbal raw materials with water, and performing extraction, rough filtration and suction filtration to obtain an extract liquid; concentrating under reduced pressure to obtain a concentrated solution; (3) mixing the concentrated solution with essence, magnetically stirring, transferring into a high-pressure homogenizer, and homogenizing to obtain a core material system; (4) weighing gelatin and maltodextrin, grinding, spreading the mixed powder, and carrying out a dry-heat glycosylation reaction; cooling to room temperature, and grinding to obtain modified gelatin; (5) adding the core material system into a gelatin aqueous solution; adding an Arabic gum aqueous solution and a glutaraldehyde aqueous solution; collecting the precipitate; and washing and drying in vacuum to obtain the herbal tea flavored herbal extract-essence coated compound. The product disclosed by the invention still can keep a good core material retention effect, and the industrial application range of herbal flavor ingredients is greatly expanded.

The invention relates to a preparation method of microcapsule tobacco flavor and essence, and belongs to the technical field of flavor and essence. According to the method, a whey protein and tea polyphenol composite system is adopted as a wall material, a stable solution is formed through specific proportion matching and pH adjustment, a mesoporous silica nano-carrier is introduced when a core material is treated, the anchoring effect on essence molecules is improved, and the flavor and essence are prepared. In the emulsification stage, a natural emulsifier compounded from gardenia polysaccharide and lecithin is adopted, a stable emulsion is formed through high-speed shearing and high-pressure homogenization, uniform micro-droplets are formed through ultrasonic atomization and fluidized bed pre-coating, and a wall material forms a compact structure by combining a pulsed electric field assisted spray drying technology, so that the wall material is formed. The product is subjected to fluidized bed secondary drying and rotary drum polishing treatment, so that the fluidity and stability are improved; the encapsulation efficiency of the microcapsule prepared by the method reaches 93% or above, the retention rate exceeds 92% after heat treatment at 120 DEG C, the angle of repose is reduced to about 26 degrees, and the microcapsule is suitable for embedding protection of various types of tobacco essences.

The invention relates to the technical field of salty essence, in particular to high-temperature cooking resistant salty essence which is characterized by comprising the following components in parts by mass: 30-50 parts of hemoglobin, 10-20 parts of compound amino acid, 5-15 parts of modified polysaccharide, 2-8 parts of a natural antioxidant, 1-5 parts of a flavor enhancer, 0.5-3 parts of a pH regulator and 80-120 parts of deionized water. Hemoglobin is derived from one or more of fresh pig blood, cattle blood, sheep blood, chicken blood, duck blood or goose blood and is obtained after anticoagulation, centrifugation, washing and freeze drying, the purity is larger than or equal to 90%, and the water content is smaller than or equal to 5%. The flavor retention rate of the salty essence can reach 85% or above in a high-temperature cooking environment of 100-135 DEG C, which is far higher than that of the traditional salty essence (40-60%), and the problem that the flavor of the existing essence is easy to lose in high-temperature processing of meat products is effectively solved.

The invention discloses a sugarcane-flavored essence, which takes alcohol as a solvent and comprises the following components in parts by mass: 0.1 to 1.0 part of hexanal, 0.1 to 1.0 part of ethyl acetate, 0.01 to 0.1 part of isoamyl acetate, 0.001 to 0.01 part of acetic acid, 0.1 to 1.0 part of damascenone B, 0.1 to 1.0 part of furanone, 0.01 to 0.1 part of furfural and 0.01 to 0.1 part of phenethyl alcohol. The sugarcane-flavored essence disclosed by the invention has the flavor and fragrance of natural sugarcane juice, is not easy to deteriorate, does not cause blood sugar rise, and is conveniently added into food.

The invention provides a milk flavor essence and a preparation method thereof. The method comprises the following steps: preparing an activated bacterium solution from German-type lactobacillus bulgaricus subspecies; anhydrous cream and whey powder are prepared into a fermentation substrate; adding the activated bacterial liquid into the fermentation substrate, and performing sealed fermentation to obtain a fermentation product; and carrying out first sterilization treatment on the fermentation product, carrying out centrifugal separation, and taking supernate as the milk-flavored essence. Whey powder is added when a fermentation substrate is prepared, the whey powder is rich in whey protein, lactose, vitamins and mineral substances, and glycometabolism, protein metabolism and lipid metabolism pathways are activated in the fermentation process, so that a fermentation product not only can be rich in target milk flavor substances, but also can synergistically contain various flavor compounds such as esters, alcohols and aldehydes, and the richness of the flavor substances is improved; the anhydrous cream and the whey powder are prepared into the fermentation substrate, so that a comprehensive and balanced growth environment is provided for the German-type lactobacillus bulgaricus subspecies, and the fermentation efficiency is improved.

The invention discloses bionic shark fin flavor essence, a probiotic microcapsule, a preparation process of the bionic shark fin flavor essence and the probiotic microcapsule and an instant seasoning. The bionic shark fin flavor essence is prepared from the following components in percentage by weight: 0.5%-1.5% of L-alanine, 0.3%-1.0% of glycine, 0.05%-0.4% of disodium 5 '-inosinate, 0.05%-0.4% of disodium 5'-guanylate and 0.1%-0.8% of sodium succinate. 1%-5% of yeast extract, 2%-8% of mushroom mycelium fermentation liquor, 0.05%-0.3% of ginger oleoresin and 0.03%-0.25% of garlic oleoresin; 20%-55% of propylene glycol and 5%-15% of sorbitol; 0.2%-3% of probiotic microcapsules subjected to embedding treatment; and the balance of deionized water. According to the bionic shark fin flavor essence provided by the invention, through an elaborately designed plant base and fermentation source formula, the dependence of the traditional shark fin flavor on seafood extracts is completely avoided, the seafood allergen risk is completely eradicated, and the consumption requirements of special crowds are met.

The embodiment of the invention provides a water-based mint-flavored essence composition and a preparation method thereof. The water-based mint-flavored essence composition comprises the following components in parts by weight: 70-90 parts of deionized water; 1-3 parts of a mint base; 0.2 to 0.6 part of a cooling agent; 4-8 parts of a solubilizer; 10 to 15 parts of a humectant; 1-2 parts of an anti-crystallization agent; and 0.1 to 0.2 part of a pH buffer agent. According to the water-based mint-flavored essence composition and the preparation method thereof provided by the embodiment of the invention, through reasonable selection and weight part optimization of all the components, the defects in the prior art are specifically solved, and multiplication of the technical effect is realized through the synergistic effect of the components. The composition ensures long-term stability, uniform solubility, and rich taste levels.

The application discloses a UV-C combined with electronic irradiation method for preventing deterioration of cigarette flavoring essence, which comprises the following steps: (1) flavoring essence solvent pretreatment: the flavoring essence solvent is poured into a solvent tank, an ultraviolet lamp is arranged above the solvent liquid surface, a stirring device of the solvent tank is started, and irradiation is performed for a certain time; (2) treatment of finished product flavoring essence after blending: the flavoring essence prepared according to a product formula is poured into a pretreatment tank, a pretreatment tank stirrer is started, an electronic accelerator is turned on, and the irradiation dose is 5-10 KGy; and (3) filling and storage: the treated finished product flavoring essence is filled and sealed in time. The process equipment is simple: the requirement of the solvent for the equipment is relatively low, the high-energy electron accelerator market is mature in technology, the operation process is simple, the temperature is low during treatment, and the time is short. The method is green and safe: no heat treatment disinfection and addition of chemical preservatives are performed, and the original quality and flavor quality of the product are ensured.

The invention relates to the technical field of tobacco processing, and discloses a cut tobacco perfuming quality evaluation method and system, terminal equipment and a medium, the cut tobacco perfuming quality evaluation method comprises the following steps: detecting target cut tobacco and perfuming markers of used perfuming essence at a plurality of sampling points to obtain first detection data and second detection data; determining the content of the actually measured marker in the target tobacco shreds based on the first detection data and the first linear relation curve; determining the theoretical marker content in the target tobacco shreds based on the second detection data, the second linear relation curve and the perfuming proportion of the target tobacco shreds; and determining perfuming quality parameters based on the actually measured marker content and the theoretical marker content so as to evaluate the tobacco shred perfuming quality. According to the tobacco shred flavoring quality evaluation method, the content of the flavoring marker can be accurately measured, so that the tobacco shred flavoring quality can be quantitatively evaluated, and the actual flavoring effect can be comprehensively and objectively reflected.

The invention belongs to the technical field of food additives, and particularly relates to shepherd's purse essence as well as a preparation method and application thereof. According to the capsella bursa-pastoris essence provided by the invention, all the raw materials are compounded together, and the ideal capsella bursa-pastoris essence effect is achieved by adjusting a reasonable proportion. The capsella bursa-pastoris essence has the characteristic flavor of capsella bursa-pastoris, the fragrance has the characteristic of being natural, soft and vivid, the flavor of the capsella bursa-pastoris is enriched, and the product quality is improved. The capsella bursa-pastoris essence disclosed by the invention is fresh in taste and lasting in fragrance. The preparation method is simple and does not need complex equipment.

The invention relates to the technical field of essences, and particularly discloses a composite grapefruit essence for a beverage and a preparation method thereof, the composite grapefruit essence for the beverage comprises the following components by mass: 1.25-1.55 parts of composite grapefruit oil; 0.144 to 0.166 part of an aromatic agent; 0.02 to 0.04 part of an acidity regulator; 0.09 to 0.11 part of a fragrance retaining agent; 0.09 to 0.11 part of an antioxidant; 98.024 to 98.406 parts of a solvent; the composite grapefruit oil is compounded from pomelo oil, grapefruit oil and golden blue pomelo oil. The preparation method has the advantages that the stability of the grapefruit flavor essence is higher, and more natural and vivid grapefruit flavor can be brought.

The invention discloses an araliaceae plant extract oral soluble membrane and a preparation method thereof, and relates to the technical field of traditional Chinese medicines and medicinal and edible preparations. The prepared araliaceae plant extract oral soluble membrane is prepared by the following steps: crushing an acanthopanax senticosus extract or an acanthopanax sessiliflorus extract, adding a chitosan polymer, a filling agent, an adhesive, a penetration enhancer, a plasticizing forming agent and seasoning essence, uniformly mixing, standing, degassing, coating, drying, sterilizing, cutting and packaging. Compared with an injection, the compliance of a user can be greatly improved; and the preparation process is simple, the requirement on preparation instruments is low, the cost is low, large-scale industrial production is facilitated, no or little three wastes are generated, the requirement of sustainable development is met, and good commercial application prospects are achieved.

The application provides a tobacco flavor using waste tobacco resources and a preparation method and application thereof. The tobacco flavor is prepared by dissolving a petroleum ether extract of the waste tobacco resources in a co-distilled essential oil of the waste tobacco resources and calamus. The application belongs to the technical field of tobacco flavor essence, and the tobacco flavor provided by the application realizes sufficient extraction and synergistic use of volatile aroma components and non-volatile aroma components, and the sensory evaluation quality is improved in tobacco flavoring.

The present application provides a raw material containing no raw cow milk and / or milk powder yogurt product and a preparation method thereof, the raw material containing no raw cow milk and / or milk powder yogurt, wherein the raw material of the yogurt comprises 4-6 wt% of whole cow milk protein powder, 1-3 wt% of whey protein powder A, 1-3 wt% of whey protein powder B, 7-9 wt% of sweetener, 0.002-0.005 wt% of leavening agent, 0.05-0.08 wt% of yogurt flavor essence, and water supplementing to 100 wt%. The yogurt product provided by the present application has the nutritional value of milk source protein and fat and the same texture and flavor as the ordinary yogurt in the prior art; meanwhile, it is not limited by the milk source supply and flavor fluctuation of raw cow milk; it is superior to the flavor and taste of the reconstituted yogurt made of milk powder; and it is an excellent choice for producing yogurt in special periods or special regions where the milk source is insufficient.

The invention discloses a preparation method of a northern dance Yu hot soup flavor essence composition. The preparation method comprises the following steps: firstly, respectively preparing a beta-myrcene precursor, a dimethyl sulfide precursor and glucosyl anisd; then trehalose-beta-cyclodextrin is used as a carrier for inclusion of the product, 1, 8-cineole and linalool, and a composite precursor aroma component is obtained; and finally, by taking the ferulic acid modified propylene glycol alginate-purple perilla seed polysaccharide as a wall material and dispersing a mixture of the composite precursor aroma component and the remaining flavor components in a solvent as a core material, carrying out electrostatic spray drying to obtain a finished product. According to the invention, through precursor aroma preparation, multi-stage inclusion and modified wall material embedding technologies, the volatility of flavor molecules is reduced, unpleasant odor is masked, and the flavor coordination and stability are improved. When the finished product is applied, the flavor is slowly and continuously released, the spicy, warm and moist feeling and mellow and lingering feeling of the North Dance Fu spicy soup can be enhanced, flavor levels are synergistically enriched, and the extreme flavor experience of the North Dance Fu spicy soup is restored to the greatest extent.

The invention belongs to the technical field of essence, and particularly discloses a microcapsule embedding preparation method of high-temperature-resistant baking milk-flavored essence, which comprises the following steps: firstly, uniformly mixing milk-flavored essence with ascorbyl palmitate, sucrose fatty acid ester and pullulan; wherein sucrose fatty acid ester, pullulan and ascorbyl palmitate prevent the essence from being oxidized and promote the essence to be compatible with a water-phase wall material to form a stable first mixture; dissolving modified chitosan, starch octenyl succinate and sodium caseinate in water, and adding sodium tripolyphosphate to fully combine all wall material components to construct a compact and high-temperature-resistant wall material matrix, so as to obtain a second mixture; and finally, adding the first mixture into the second mixture, uniformly coating the essence liquid drops, further refining particles through homogenization, compacting the wall material, filtering to remove impurities, and then avoiding essence volatilization and wall material damage through vacuum freeze drying, thereby finally forming the stable high-temperature-resistant milk-flavor essence microcapsule.

The invention relates to flavored chewable tablets for old pets and a production process of the flavored chewable tablets. The preparation method comprises the following steps: respectively extracting sea-buckthorn, acanthopanax and semen cuscutae for at least one time to respectively obtain corresponding filtrate and filter residues, and respectively refrigerating the filtrate and the filter residues; the extraction treatment comprises smashing, ethanol presoaking and filtering; the preparation method comprises the following steps: cutting gynostemma pentaphyllum into pieces, pre-soaking with water, adding filter residues of sea-buckthorn, acanthopanax and semen cuscutae, and uniformly mixing to obtain a compound; boiling and filtering the compound at least once, and drying filtrate to obtain extract powder A; meanwhile, the sea-buckthorn, the acanthopanax and the semen cuscutae are uniformly mixed, decompressed and dried, and extract powder B is obtained; uniformly mixing the extract powder A, the extract powder B, mannitol, microcrystalline cellulose, sodium carboxymethyl starch, magnesium stearate, beef flavor powder and beef flavor essence, tabletting, and coating, so as to obtain the flavor chewable tablet for old pets to reduce abnormal unhairing phenomenon, enhance the body activity and improve the movement flexibility. The preparation method comprises the following steps: uniformly mixing the extract powder A, the extract powder B, mannitol, microcrystalline cellulose, sodium carboxymethyl starch, magnesium stearate, beef flavor powder and beef flavor essence;

The invention provides a sweet basil flavor essence composition and a preparation method thereof. The essence composition is prepared from the following raw materials: anethole, linalool, citral, nerol and geraniol. In the preparation process, firstly, the anethole is modified to obtain a front incense body; and then mixing the remaining spices to prepare a solution, and embedding the solution by using stearylamine lipidosome. Then, preparing an oil-phase solution from the anethole anethole body and stearylamine liposome, and combining the oil-phase solution with lipoic acid modified soracan gum to prepare a final product. The technical problems of large volatilization rate difference, polarity conflict and the like of different perfumes are effectively solved, the fragrance of the product is harmonious and natural, the stability is high, and targeted release can be realized in a specific environment. Animal test results show that the essence composition has a remarkable anti-fatigue effect, is suitable for development of anti-fatigue products, and fills up related market gaps.

This invention relates to the field of tobacco flavoring technology, and discloses a compound tobacco flavoring containing rose extract and its preparation method; the method includes the following steps: 1) inoculating rose suspension cells into MS medium and culturing at a constant temperature, during which high-yield aroma precursors are induced in the rose suspension cells to obtain rose cells that produce high-yield aroma precursors; 2) extracting and purifying the rose cells that produce high-yield aroma precursors obtained in step 1) to obtain a concentrated aroma precursor solution; 3) adding the concentrated aroma precursor solution obtained in step 2) dropwise into a wall material solution, adding a crosslinking agent for crosslinking, and spray drying to obtain pH / temperature dual-responsive nanocapsules; 4) adding the pH / temperature dual-responsive nanocapsules obtained in step 3) and a synergist into a solvent, ultrasonicating, and homogenizing to obtain the compound tobacco flavoring containing rose extract. This invention has a high sensory evaluation score, prominent rose characteristic aroma, and a high aroma retention rate.

The invention relates to the technical field of food manufacturing, and discloses a formula and a preparation method of a brown sugar and ginger flavored beverage, and the brown sugar and ginger flavored beverage is prepared from the following raw materials in parts by weight: 95%-99% of water, 1.2%-1.8% of high fructose corn syrup, 0.03%-0.05% of brown sugar, 0.01%-0.02% of longan, 0.01%-0.02% of concentrated red date juice, 0.1%-0.2% of caramel syrup, 0.0001%-0.0003% of vitamin C and 0.03%-0.08% of sodium cyclamate. The invention relates to a brown sugar flavor beverage which comprises the following components in percentage by weight: 0.01%-0.015% of aspartame (containing phenylalanine), 0.01%-0.04% of sodium citrate, 0.01%-0.03% of edible salt, 0.04%-0.06% of citric acid, 0.04%-0.07% of potassium sorbate, 0.01%-0.025% of potassium chloride, 0.03%-0.06% of brown sugar flavor essence, 0.02%-0.05% of old brown sugar essence and 0.04%-0.06% of ginger extract.The brown sugar flavor beverage has the advantages that the brown sugar flavor beverage has special taste and smell compared with the prior art.

The invention belongs to the technical field of essences, and particularly discloses a mango flavor essence based on composite enzymolysis and a preparation method thereof.Mango is separated to obtain pulp, pericarp and kernels, the pericarp, pulp residues and mango kernel extracts are subjected to composite enzymolysis, pectinase can degrade pectin substances of cell walls and intercellular layers, and the pectin substances of the cell walls and the intercellular layers can be degraded; cell structures are disintegrated; xylanase can further destroy the integrity of cell walls; beta-glucosidase can specifically hydrolyze glucosidic bonds of bound aroma substances and release potential aroma components; the ficin protease can degrade protein substances, so that comprehensive and efficient release of free-state and combined-state aroma substances in the mango raw material is realized, and the aroma intensity and the flavor layering sense of the essence are remarkably improved. The mango seed extract not only can enhance the oxidation resistance of the essence, but also can achieve a synergistic effect with the aroma components to improve the mellow taste of the flavor.

The invention provides a dried orange peel flavored aquatic product seasoning and a production method thereof. The method comprises the following steps: S1, pretreating pericarpium citri reticulatae: crushing and sieving dried pericarpium citri reticulatae to obtain pericarpium citri reticulatae superfine powder; s2, short wave infrared-sea salt induced flavor excitation; s3, ultrasonic-assisted extraction of flavor essence; s4, powdering the flavor essence; s5, mixing: mixing the residual flavor excited dried orange peel powder obtained in the step S2 with the dried orange peel flavor microcapsule powder obtained in the step S4 according to a weight part ratio of (5-10): 1 to obtain the dried orange peel flavor compound seasoning; and S6, packaging and sterilizing. Through a three-stage synergistic process of short-wave infrared-sea salt induced flavor excitation, ultrasonic-assisted targeted extraction and microencapsulation compounding, the prepared seasoning dried orange peel is rich in flavor, stable, lasting and long-acting, the fishy smell of the aquatic products can be effectively removed, and the fresh and fragrant flavor and layering sense of the aquatic products are remarkably improved.

The invention discloses a cigar-flavored nano essence capsule for heating cigarettes and a preparation method thereof, and relates to the field of tobacco products, the cigar-flavored nano essence capsule comprises a plurality of microcapsules arranged in a cigarette rod main body, one side of the cigarette rod main body is provided with a filter tip section, each microcapsule comprises a capsule core and a capsule wall, the capsule core of each microcapsule is cigar-flavored essence, and the capsule wall of each microcapsule is filled with cigar-flavored essence. The capsule wall of the microcapsule is made of a composite material of chitosan and PLGA, the particle size of the microcapsule is 50-200nm, the microcapsule is broken at the temperature of 50-300 DEG C to release capsule core essence, and the microcapsule is divided into three types according to different release temperatures, namely a low-temperature type, a medium-temperature type and a high-temperature type; the cigar flavor essence is prepared into the temperature response type nanocapsule, gradient flavor changes of the front section, the middle section and the rear section in the smoking process of the heated cigarette are achieved, the flavor diversity of the heated cigarette is enriched, the problem that an existing product is single in flavor is solved, and the smoking experience feeling of consumers is improved.

The invention relates to the technical field of edible essence, in particular to wheat milk-oat milk flavor essence suitable for plant-based drinks, a preparation method and application. The essence comprises the following components in parts by mass: a cereal-oat flavor component, a frankincense milk flavor component, a wheat milk sweet aroma and scorch aroma enhancing component, a beany flavor / green flavor masking and mouth feel coordinating component and a carrier and shaping component, and the cereal-oat flavor component comprises enzymolysis oat powder, an oat slurry concentrate, a malt / roasted wheat flavor base material and the like. The frankincense milk flavor component comprises specific lactone, diacetyl, acetoin and the like, and the masking component is composed of esters and coconut / fruit flavor type spices. The essence disclosed by the invention does not contain protein and milk fat from milk and dairy products, is suitable for oat drinks, oat-soybean protein composite drinks and solid drinks, can construct a composite flavor close to wheat milk / oat milk in a plant-based system, remarkably reduces beany flavor and cereal raw and green smell, and improves flavor coordination and shelf life stability.

The invention discloses a temperature-resistant brown sugar flavor essence. After the brown sugar essence is added, the temperature-resistant stability of the brown sugar essence is enhanced, the taste retention time of the brown sugar essence is prolonged, the fragrance plumpness is improved, the defect of batch difference is reduced, and powerful help is provided for further popularization. The brown sugar essence can be used in various beverages and snack products such as milk tea, coffee, pearls, candies, cakes and the like with requirements on taste thickness, and after the temperature-resistant brown sugar-flavored essence is added, the aroma characteristic is enhanced, the aroma retention time of brown sugar is prolonged, and the temperature resistance of the essence is further improved, so that the flavor experience of consumers is improved. In the subsequent research and development process of the saccharide essence, the flavor of the essence can be used as a reference.

The invention belongs to the technical field of tobacco, and particularly relates to a tobacco perfuming and rolling method and device and a cigarette. The tobacco perfuming and rolling method comprises the following steps that S1, first essence is sprayed to continuous tobacco material flow, and / or second essence is sprayed to wrapping roll paper; s2, combining the wrapping roll paper and the continuous tobacco material flow to form a cigarette strip; and S3, forming the tobacco strip to obtain the perfumed tobacco rod. According to the material difference between the added essence and the cigarette wrapping roll paper, the volatile essence is sprayed at the cigarette tongue of the cigarette gun when the strip-shaped tobacco material flow just enters the cigarette gun or before the wrapping roll paper enters the cigarette gun, online perfuming of the strip-shaped tobacco material flow section of the heated cigarette is achieved, and the perfuming efficiency is high. The invention further provides a device for implementing the method and the obtained cigarette.

The utility model discloses a constant temperature storage tank for natural flavor essence, which comprises a constant temperature storage tank body, the top of the constant temperature storage tank body is fixedly provided with a water inlet pipe, and the bottom of the constant temperature storage tank body is fixedly provided with a drain pipe. By arranging the anti-toppling assembly, a good anti-toppling effect can be achieved, the annular block in the anti-toppling assembly can flexibly move along the surface of the constant-temperature storage tank body, by adjusting the position of the annular block, the auxiliary supporting bottom plate is matched with the anti-skid rubber pad, the contact area between the auxiliary supporting bottom plate and the ground is increased, and extra supporting force is provided; through the design of the fixing blocks, the rectangular blocks and the locking bolts, the annular blocks can be stably fixed after the positions of the annular blocks are adjusted, so that the stability of the storage tank is remarkably enhanced, the toppling condition is practically prevented, and economic losses and environmental pollution caused by essence leakage are avoided.