63 results about "Flavoring essences" patented technology

This application relates to a fruity wood flavor for electronic cigarettes and its preparation process. The flavor comprises the following components by weight: 10-15 parts antioxidant microcapsules, 15-25 parts grafted chitosan, 3-5 parts surfactant, and 10-20 parts cedar flavor. This application improves the antioxidant, antibacterial, and formaldehyde-scavenging properties of the fruity wood flavor for electronic cigarettes.

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 belongs to the field of novel food flavors, and particularly discloses a high-temperature-resistant natural milk flavor as well as a preparation method and application thereof, and the high-temperature-resistant natural milk flavor comprises the following components: 10-30 parts of butter enzymatic hydrolysate, 80-150 parts of reconstituted milk enzymatic hydrolysate, 20-30 parts of whey protein powder, 100-130 parts of maltodextrin, 100-120 parts of composite modified starch, 1-5 parts of a high-temperature protective agent and 300-500 parts of deionized water. The preparation method comprises the following steps: respectively preparing butter enzymatic hydrolysate and reconstituted milk enzymatic hydrolysate; mixing and emulsifying the whey protein powder and the composite modified starch with a wall material system consisting of the whey protein powder, the maltodextrin and the composite modified starch, homogenizing and sterilizing, and spray-drying to obtain the whey protein powder. The composite modified starch is prepared by performing octenyl succinic anhydride esterification and sodium trimetaphosphate cross-linking composite modification on cassava raw starch. Through the synergistic effect of composite enzymolysis, a specific wall material system and a high-temperature protective agent, the industrial problems that the fragrance of the natural milk-flavored essence is easy to lose and the flavor is unstable during high-temperature processing are successfully solved.

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 discloses composite pomelo flavor essence and application thereof. After the composite pomelo-flavor essence is added, the dosage of natural juice is reduced, the production requirements are better guaranteed, the defects of precipitation and batch difference are overcome, and powerful help is provided for further popularization. The flavor of the essence can also be used as a reference in the subsequent research and development process of the citrus essence.

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 present invention relates to the technical field of cigar processing, and discloses an essence for improving the quality of low-quality cigar tobacco leaves and its application. The present invention utilizes a vanilla-flavored flavor essence to blend and optimize the aroma of under-mature cigar tobacco leaves. The vanilla-flavored flavor essence comprises the aforementioned vanilla molecular distillate, fig absolute, linalool, benzaldehyde, furfural, and furanone in the aforementioned proportions by weight. The addition of this flavor essence enhances the woody, floral, fruity, and milky aromas after fermentation, adding a multi-layered flavor and enriching the aroma experience to the cigar leaves.

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 utility model discloses an atomizer suction nozzle which comprises a shell, a containing cavity and an airflow channel are arranged in the shell, the airflow channel is communicated to the top of the shell from the bottom of the shell, dissipation through holes are formed in the side wall of the airflow channel, and the airflow channel is communicated with the containing cavity through the dissipation through holes. A suction part is arranged at the top of the shell, an atomizer connecting part is arranged at the bottom of the shell, and the airflow channel is communicated to the atomizer connecting part through the suction part. The application of the structure can effectively solve the technical problem that in the prior art, from the time when the electronic cigarette suction nozzle breaks the blasting bead to the time when the electronic cigarette is smoked, the dissipation fluctuation of the essence is large, and the taste absorbed by consumers is affected.

1. The name of the design product: press straight injection bottle (HY052). 2. The use of the design product: for installing press bottle and filter tip flavoring essence filling. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view 1.

The invention discloses a tobacco flavor essence formula, which comprises the following components by weight: 2.4-2.6 g of raw cut tobacco extract, 2.5-3.6 g of tobacco extract and the balance of water. The formula comprises the following components by weight: 0 to 0.06 g of cocoa extract, 0 to 0.3 g of 10% furanone, 0 to 0.15 g of 10% ethyl phenylacetate, 0 to 0.20 g of 10% methyl dihydrojasmonate, 0 to 0.15 g of vanilla concentrated extract, 0 to 0.08 g of 10% eugenol, 0 to 0.03 g of 10% geranium oil, 0 to 0.15 g of 10% n-caprylic alcohol, 0 to 0.15 g of 10% phenethyl alcohol, 0 to 0.04 g of 10% nerol, 0 to 0.06 g of 10% lavender oil, 0 to 0.03 g of 10% linalool and 5.0 to 7.0 g of propylene glycol. The invention further discloses a preparation method and application of the tobacco-flavor essence formula. The formula of the tobacco flavor essence not only can play a role in increasing the original fragrance of tobacco, but also can enrich the smoking taste of smoke.

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 invention relates to chilli sauce flavor essence as well as a preparation method and application thereof. The essence is prepared from the following raw material components: acetic acid, dimethyl disulfide, ethyl lactate, diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, dimethyl trisulfide, 2-methylbutyric acid, alpha-terpilenol, phenethyl alcohol, phenylpropanol, ethyl caprate, fenugreek lactone, 2-methyl-2-pentenoic acid, linalool, hexanal, eugenol and ethyl caprylate. The chilli sauce is prepared from ethyl maltol, methyl cyclopentenolone, capsicum oleoresin, a chilli sauce Maillard reactant and caprylic capric triglyceride. The chilli sauce flavor essence prepared by the invention not only has the flavor characteristic of chilli sauce, but also has the taste of chilli sauce, and is full and pure in fragrance, high in simulation degree and stable in quality.

The invention relates to the technical field of food additives, in particular to low-temperature enzymolysis purple sweet potato natural milk flavor essence and a preparation method thereof.The essence is prepared from, by weight, 1-5 parts of lactone milk flavor compounds including delta-dodecalactone, delta-tetradecalactone and gamma-dodecalactone; 5-30 parts by weight of an anthocyanin compound; 150 to 250 parts by weight of soluble oligosaccharide; 80 to 120 parts by weight of beta-cyclodextrin; natural milk flavor substances are released from the purple sweet potatoes through a low-temperature enzymolysis technology, artificially synthesized spices do not need to be added, and the market requirements of cleaning labels are met; the low-temperature process (25-35 DEG C) effectively retains heat-sensitive nutritional ingredients in the purple sweet potatoes, especially antioxidant substances such as anthocyanin and the like, and the substances not only have a healthy function, but also can enhance the stability of flavor substances through the antioxidant effect.

The invention discloses crab-flavor essence and a preparation method thereof. The crab-flavor essence is prepared from the following raw materials in parts by mass: 8 to 12 parts of butyl acetate, 5 to 9 parts of dimethyl disulfide, 4 to 7 parts of 2-acetylthiazole, 2 to 5 parts of pyridine, 6 to 10 parts of furfural, 3 to 8 parts of 2-amyl furan, 7 to 11 parts of alcohol compounds, 9 to 14 parts of ketone compounds, 6 to 11 parts of aldehyde compounds and 8 to 13 parts of pyrazine compounds. According to the crab-flavor essence, the alcohol compound, the ketone compound, the aldehyde compound and the pyrazine compound are added into the butyl acetate, the dimethyl disulfide, the 2-acetylthiazole, the pyridine, the furfural and the 2-amylfuran, and the crab-flavor essence which is rich in crab meat fragrance, high in fresh and sweet taste and high in crab meat flavor fidelity is prepared.

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 present application belongs to the technical field of reconstituted tobacco, and relates to a tobacco sheet with multiple flavors, which comprises a tobacco sheet substrate, a conventional glue layer on at least one surface of the tobacco sheet substrate, a multiple flavor essence layer arranged between the tobacco sheet substrate and the conventional glue layer, and multiple flavor essence doped in the conventional glue layer. The multiple flavor essence of the present application is extracted from formula tobacco leaves. The tobacco sheet prepared by using the technical solution can produce multiple flavor smoke at the same time when heated, has good aroma quality, sufficient aroma, and is coordinated with multiple tobacco formula, thereby enriching the flavors of the cigarette.

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 present application discloses an icy melon green flavor essence, comprising the following raw materials in parts by weight: 6-10 parts by weight of melon green flavor enhancer; 8-14 parts by weight of fruity flavor modifier; 12-20 parts by weight of mint oral cooling agent; 2-6 parts by weight of floral fragrance and mixture; 50-72 parts by weight of solvent. The present application also provides a preparation method and application of the above-mentioned icy melon green flavor essence. The icy melon green flavor essence provided by the present application has obvious melon green fragrance during the smoking process of heat-not-burn cigarettes, and the uniformity of aroma release before and after smoking is good. The mint coolness and melon green flavor in the mouth are integrated, the comfort is improved, and the sensory experience of smoking is improved.

The invention discloses an alcohol perfume rectification system and method, the alcohol perfume rectification system comprises an exhaust condensation mechanism, the exhaust condensation mechanism comprises a rectification box body, and the upper side of the interior of the rectification box body is provided with a distillation tank, and the invention relates to the technical field of perfume rectification. According to the alcohol perfume rectification system and method, the exhaust condensation mechanism and the rectification heating mechanism are used in a combined mode, two perfumes can be put into the liquid storage box and the net cylinder frame respectively through the arrangement of the two mechanisms, then the perfumes are subjected to molecular distillation through the liquid storage box, and then the perfumes are subjected to molecular distillation; steam generated by the liquid storage tank is introduced into the distillation tank to distill the spices on the inner side of the net barrel frame, and the steam contains essence of the spices, so that the concentration of the essence in the steam can be improved after the second part of the spices is distilled, and multiple parts of the spices can be rectified at a time; the rectification efficiency can be improved, the rectification quality can be improved, meanwhile, heat energy is effectively utilized, and the energy cost is reduced.

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 belongs to the field of food industry, and particularly relates to salty essence and a preparation method thereof. The salty essence comprises a protein substrate, an enzymolysis auxiliary agent, a Maillard reactant, a flavor regulator and a stabilizer. According to the essence provided by the invention, seafood and mushroom delicate flavor are successfully fused, and efficient generation and long-acting maintenance of flavor are realized through a two-stage reaction and a microcapsule technology.

The invention provides a poecilobdella manillensis breeding feed and a preparation method thereof, and relates to the technical field of aquaculture. The poecilobdella manillensis breeding feed comprises the following components: animal blood freeze-dried powder, soybean meal, phenylalanine, isoleucine, aspartic acid, mannan oligosaccharide, a traditional Chinese medicine extract, syringin, magnesium lignosulfonate, vitamins and fishy flavor essence. According to the feed for feeding poecilobdella manillensis, by optimizing the components, the proportion and the preparation method, the survival rate, the body weight growth rate and the antithrombin activity growth rate of the poecilobdella manillensis are remarkably increased, and the prevalence rate of the poecilobdella manillensis is reduced.

The invention provides a composition for reducing sugar and modifying flavor, which is prepared from the following components in parts by weight: 13 to 20 parts of yeast extract, 32 to 40 parts of glucosyl stevioside, 0.05 to 0.08 part of neohesperidin dihydrochalcone, 0.2 to 0.4 part of African arrowroot extract and 25 to 30 parts of sucrose flavor essence. The sweetener can replace traditional sweeteners such as white granulated sugar and high fructose corn syrup to achieve the purpose of clean sugar reduction, and can also replace traditional artificially synthesized sweeteners such as aspartame and acesulfame potassium to solve the problems that the traditional artificially synthesized sweeteners are low in sweetening speed, obvious in aftertaste and lack of mellow sweet taste, and the sweetener is suitable for industrial production. Meanwhile, the problems of insufficient flavor release and the like caused by reduction of the white granulated sugar of the product can be solved.

The invention discloses a plant-based salmon and a preparation method thereof, and the plant-based salmon is prepared by mixing soybean protein isolate, vital gluten, hydroxy propyl distarch phosphate, high internal phase emulsion, drinking water, beta-carotene and fish-flavor essence according to a mass ratio of (9.5-11): (13-15): (0.5-1.5): (10-12): (64-65): (0.5-1): (0.5-1) and then performing high-humidity extrusion. Wherein the high internal phase emulsion is prepared from soybean protein isolate, oxidized starch, drinking water and linseed oil according to the mass ratio of (3-10): (1-2): (15-20): (74.4-79.1). The plant-based salmon prepared by the method disclosed by the invention is matched with the thermal-stability high-internal-phase emulsion to provide polyunsaturated fatty acids, the overall nutrition, flavor and texture are close to those of real Norway salmon, and compared with traditional plant-based meat, the plant-based salmon has the advantages that the texture, flavor and nutrition are close, and a new thought is provided for subsequent development of plant-based meat products.

The invention discloses a water-soluble minty essence, a buccal product, an atomization matrix and an electronic atomization device. The water-soluble minty essence is prepared from the following components in parts by mass: 26.1 to 42.3 parts of a characteristic aroma substance, 0.06 to 0.1 part of a flower aroma substance, 0.1 to 0.3 part of a green sesame aroma substance, 0.9 to 1.5 parts of a fruit aroma substance, 14 to 16 parts of a cooling factor, 0.9 to 1.8 parts of a fresh factor and 0.01 to 0.03 part of a softening factor. Wherein the characteristic aroma substances comprise at least one of the following substances: L-menthone, menthyl acetate, cineole and L-carvone. The water-soluble mint-flavored essence disclosed by the invention is high in flavor reduction degree, easy to prepare and relatively good in water solubility.