24 results about "Flavoring extract" patented technology

The invention relates to the technical field of food processing and making, and discloses a konjac food and a making method thereof, and the making method comprises the following steps: raw material pretreatment, swelling and dispersion, enzymolysis treatment, gel matrix preparation, flavor substance embedding, mixing and degassing, curing forming, ultrahigh pressure treatment and post-sterilization and packaging. In the invention, the konjac micro-powder is subjected to controllable enzymolysis through the compound bio-enzyme preparation, and the konjac micro-powder and the gel matrix liquid composed of carrageenan, gellan gum and curdlan gum in a specific ratio have a synergistic effect under a curing condition, so that the konjac colloid and the gel matrix are interwoven to form a compact and stable cementing system, and the texture of the konjac food is improved; according to the method, the plant-derived flavor extract is added, so that the taste of the plant-derived flavor extract is uniform and consistent, the defect that the traditional process product is unstable in texture or easily generates bad flavor is overcome, the plant-derived flavor extract is embedded by adopting beta-cyclodextrin, and the plant-derived flavor extract is converted into a microcapsule form through high-pressure homogenization and spray drying processes.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The invention provides a compound feed additive capable of improving the flavor of eggs, a preparation technology and a compound feed, and relates to the technical field of feed preparation.Main components in shaddock peel are analyzed, the main components influencing the flavor of the eggs are screened out, and chemical components and shaddock peel powder are adopted to prepare the compound feed additive. The grapefruit flavor extract (active ingredients such as limonene, polyphenols and the like) prepared on the basis of the grapefruit peel powder. The preparation method comprises the following steps: compounding the raw materials in parts by weight: 20-40 parts of linalool, 5-10 parts of linalyl acetate, 2-4 parts of limonene, 1-2 parts of vanillyl alcohol, 0.7-1.4 parts of geranyl acetate, 5-10 parts of myrcene, 80 parts of pomelo peel powder, 150 parts of a carrier and 70 parts of a pomelo flavor extract; the total addition amount of the shaddock peel powder in the basal feed is reduced from 2% to 0.1%, a good flavor improvement effect can be maintained, and dependence on shaddock peel raw materials is greatly reduced.

An oral care composition is provided and includes a natural flavor extract, a sulfur source such as dimethyl disulfide, a stannous ion source, and a soluble metal ion source that prevents the formation of methyl mercaptan. The natural flavor extract may contain dimethyl disulfide as an impurity. The soluble metal ion source may include a metal salt, a metal oxide, or a combination thereof, and the soluble metal ion source may include a copper ion source, a silver ion source, a zinc ion source, or combinations thereof.

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 utility model discloses a kind of spice extract liquid continuous concentration device, including tank, the tank top is connected with steam pipeline, the tank side is connected with solution feed pipe, extract liquid is added to tank by the solution feed pipe and concentrated, the second heating device is arranged in the tank bottom, the second heating device is also arranged in the tank, the second heating device is the helical electric heating slide of helical fixed installation in tank middle inner wall, the top slide opening of helical electric heating slide is directly opposite the outlet of solution feed pipe, extract liquid flows into helical electric heating slide by the outlet and is primarily heated and concentrated, and then again flows into tank bottom by the second heating device and is secondarily heated and concentrated;The utility model realizes that extract liquid is evaporated and condensed by subsection continuous heating;Heating efficiency is improved.

The invention relates to the technical field of food byproduct processing, in particular to a production process of a yellow wine vinasse flavor extract. The method comprises the following steps: firstly, performing soaking, fermentation, aging and solid-liquid separation on the yellow wine vinasse to obtain vinasse mud, adding grafted amylose into the vinasse mud for pre-soaking, and then adding grafted amylopectin for ultrasonic-high-pressure homogenization circulation treatment to obtain the superfine vinasse mud. Finally, propylene glycol and medium-chain triglyceride are used for constructing a temperature-resistant solvent, double grafted starch is supplemented for emulsification and homogenization, and the flavor extract is prepared. According to the method, a step-by-step synergistic extraction-double grafting embedding-oil phase heat barrier system is constructed, the problems that the utilization rate of vinasse flavor substance raw materials is insufficient and volatilization loss occurs under high-temperature processing are effectively solved, the obtained product is fine and smooth in texture, rich in flavor and excellent in heat resistance, and the application value of vinasse by-products is greatly improved.

The utility model discloses a roxburgh rose flavor extract extraction device which comprises an extraction tank, and a solvent inlet disc and a stock solution inlet seat are distributed in the extraction tank up and down; an extraction channel is arranged between the solvent inlet disc and the stock solution inlet seat; the stock solution inlet seat is connected with the stock solution pump; the solvent inlet disc is connected with a solvent pump; a temperature control assembly is arranged in the extraction tank; and the temperature control assembly is positioned on the inner side of the extraction channel. In the extraction tank, the extraction process of the solvent and the stock solution occurs in the extraction channel, and the extraction channel is arranged at the inner circumferential position of the extraction tank. In this way, a space can exist in the central area of the extraction tank; and a temperature control assembly is arranged in the space, so that the temperature in the extraction channel can be adjusted from inside to outside.

The invention provides rich flower and fruit flavor liquor and a preparation method thereof.The preparation method comprises the steps that after flower and fruit raw materials are subjected to enzymolysis treatment through flavor compound enzyme, on one hand, the flower and fruit raw materials are soaked in low-alcohol after-run for pre-fusion, and cross steaming is conducted through a double-kettle / series method to obtain low-concentration main flavor base liquor; on one hand, the flower and fruit raw materials are extracted with front-stage high-degree wine, purification treatment is performed with egg white liquid to obtain high-concentration aroma extraction liquid, aroma substances in the flower and fruit raw materials are transferred into a baijiu body through the two modes, and finally the aroma substances in the flower and fruit raw materials are blended according to different proportions. The natural mixed liquor with different intense flower and fruit fragrance is flexibly prepared.

The utility model relates to the field of aging equipment, in particular to a treatment device for accelerating the aging effect of a newly prepared spice extract, which comprises a tank body, an ultrasonic vibrating bar is detachably mounted in the tank body, the top of the tank body is connected with a liquid inlet of a condenser through a pipeline, a liquid outlet of the condenser is connected with a collecting container, and the collecting container is connected with a liquid outlet of the condenser. The collecting container is connected with a vacuum pump; under the vibration of the ultrasonic vibration rod, molecules of the perfume extract in the tank body vibrate, collide and rub with one another, low-boiling-point components in the perfume extract are promoted to be quickly volatilized through the vibration of the ultrasonic vibration rod, and the aging effect of the perfume extract is accelerated; the vacuum pump is started while the ultrasonic vibration rod works, so that vacuum is formed in the tank body, and rapid volatilization of low-boiling-point components in the spice extract is further promoted.

The present application belongs to the field of spice preparation, and particularly relates to a plant natural spice extraction preparation method, comprising the following steps: step one, preparing clean lemon peel and dry sponge balls; step two, adding the lemon peel and sponge balls into a preparation device; step three, drying the lemon peel; step four, squeezing the lemon peel, and filtering the lemon peel extract; step five, spraying the lemon peel extract on the sponge balls; and step six, packaging the extract with the lemon peel extract, wherein the preparation device comprises a connecting seat, a rotating drum rotatably connected to the connecting seat, a pressing plug threadedly connected to the rotating drum, a plurality of protrusions arranged on the bottom of the pressing plug, a lifting mechanism connected to the pressing plug, and a screen fixedly connected to the bottom of the rotating drum, so that the squeezed lemon peel extract can be sprayed on the dry sponge balls, and the use is convenient.

The invention discloses a preparation method of pineapple-flavored rice wine, which comprises the following steps: firstly, selecting fresh pineapples which are moderate in maturity and free from plant diseases and insect pests for flavor extraction, and heating, boiling and filtering to obtain a pineapple flavor extracting solution; then, selecting high-quality glutinous rice, performing soaking and cooking treatment, adding the diced pineapples, performing mixing, and adding Q303 rhizopus distiller's yeast for fermentation; and adding the extracted pineapple flavor extracting solution into a fermentation tank, and adding fruit wine yeast for secondary fermentation, so that the pineapple flavor and the rice wine are fully fused. And finally, filtering or distilling the fermented rice wine to obtain the pineapple-flavor rice wine. The rice wine prepared by the method disclosed by the invention has unique pineapple flavor, unique flavor and mellow taste, meets the requirements of consumers on novel and personalized drinks, and has relatively high market value and application prospect. The method is simple and easy to implement, raw materials are easy to obtain, production cost is low, and the method is suitable for industrial production.

The application discloses high-fiber plant meat and a preparation method thereof, and belongs to the technical field of food processing. The high-fiber plant meat disclosed by the application adopts natural flavoring extract components vanilla extract and lard to replace artificial synthetic fragrances, and the protein molecules of gelatin and components of pea protein and soybean protein isolate are intertwined with each other to form a spiral structure, so that the natural flavoring extract components can be better retained in the inside of the spiral structure, and the flavoring components are not prone to loss during storage. When the plant meat product is reheated again, the spiral structure is opened, and the flavoring components are slowly released, so that the flavor of the plant meat is more persistent and stable.

The invention provides a plant flavor extraction method, and relates to the technical field of plant flavor extraction. The plant flavor extraction method comprises the following specific steps: S1, firstly, selecting plant raw materials, cleaning the plant raw materials with clear water, and draining the plant raw materials; s2, chopping the drained plant raw materials, placing the chopped plant raw materials in a container, adding water into the container until the water submerges the plant raw materials, and finally adding pectinase for soaking for 1-2 hours. The rosemary extract and the tea polyphenol are added into the leaching medium, so that the oxidation resistance of the plant flavor leaching liquid in the leaching process can be effectively improved, the body health of eaters can be promoted by using the rosemary extract and the tea polyphenol, in addition, inert gas is filled in the leaching process, and the taste of the plant flavor leaching liquid is improved. The contact between the plant flavor leaching liquid and oxygen in the leaching process is further limited, and the preservation time of the plant flavor leaching liquid in the later period is prolonged.

The present invention recognizes that there is a long felt need for the ability to produce extracts of natural products, such as but not limited to wood, in order to provide flavoring or other extracts to foods and beverages. A first aspect of the present invention generally relates to a method of making a flavored extract of at least one natural product. A second aspect of the present invention generally relates to a product produced ty the method of the first aspect. A third aspect of the present invention generally relates to a method of making a food or beverage including a product of the first aspect. A fourth aspect of the present invention generally relates to a food or beverage produced by a method of the third aspect. A fifth aspect of the present invention generally relates to aspects of the present invention particularly adapted for beer. A sixth aspect of the present invention relates to aspects of the present invention particularly adapted for cannabis.

The invention discloses a herba houttuyniae beverage and a preparation method thereof, and belongs to the technical field of beverages. Comprising the following components in parts by weight: 10-40 parts of a distillation extract of fresh cordate houttuynia roots, 150-300 parts of a leaching solution of the fresh cordate houttuynia roots, 5-30 parts of an enzyme extract of cordate houttuynia residues, 0-50 parts of other flavor extracts and 0-50 parts of auxiliary materials, the distillation extract of the fresh cordate houttuynia roots is volatile oil obtained by condensation during reduced pressure distillation extraction, and the extract liquid of the fresh cordate houttuynia roots is liquid obtained after distillation extraction, low-temperature extraction and solid-liquid separation. The enzyme extract of the herba houttuyniae residues is a paste obtained by drying, crushing, enzymolysis, solid-liquid separation and concentration of an extracted solid product. According to the invention, a water extraction method is taken as a core, the flavor of the houttuynia cordata is retained, and the utilization rate of each component of the houttuynia cordata is high.

The invention relates to a coconut essence with empyreumatique flavor and a preparation method thereof, and relates to the technical field of food essences, the essence is composed of a coconut fermentation extract, coconut aldehyde or gamma-nonanolactone, vanillin, methyl cyclopentenolone, ethyl maltol, propylene glycol and purified water according to a specific proportion. The preparation method comprises the following steps: inoculating a coconut milk base material with saccharomyces cerevisiae and lactobacillus plantarum for symbiotic fermentation to obtain a coconut fermentation extracting solution; then, the fermentation extracting solution is subjected to heating reflux treatment at 103-107 DEG C, and a coconut fermentation extracting solution is prepared; and finally, compounding the scorch aroma type extracting solution with other spices and solvents, and filtering to obtain a finished product. According to the present invention, the biological fermentation and the thermal reaction are combined, such that the product has the coconut fragrance, the fermentation mellow fragrance and the mellow scorch aroma, the flavor layers are rich, harmonious and natural, the physical property of the product is stable, and the technical problems that the existing coconut essence has the single flavor and lacks the scorch aroma layering sense are solved.

The invention relates to the technical field of wine brewing, and discloses a preparation method of tea-flavored low-alcohol wine, which comprises the following steps: selecting appropriate tea leaves and corresponding varieties of grapes to combine and match, firstly preparing an extraction solution, and then carrying out low-temperature ultrasonic-assisted extraction on the selected tea leaves to obtain a tea-flavored extraction solution; squeezing the selected grapes, and clarifying the squeezed grape juice; activated yeast liquid prepared from special yeast is selected to conduct synchronous fusion fermentation on the grape juice and the tea flavor extracting solution. According to the preparation method of the tea aroma type low-alcohol grape wine, through a process of matching and combining tea leaves and grape varieties and synchronously fusing and fermenting a tea flavor extracting solution, deep fusion of tea aroma substances and grape wine fruity substances is realized, and the tea aroma type low-alcohol grape wine is fresh and elegant in taste, mellow in bouquet in the middle section and residual in flower and fruit at the tail section, and is free of layering feeling; through low-temperature ultrasonic extraction and low-temperature membrane separation dealcoholization technologies, the retention rate of tea aroma substances and grape wine aroma substances is greater than or equal to 90%.

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

The invention discloses a method for efficiently preparing hawthorn extract through high-voltage discharge and an aqueous two-phase system, and relates to the technical field of tobacco flavor extract preparation. According to the aqueous two-phase extraction method, two insoluble polymers or polymers and an inorganic salt solution are adopted, extraction is carried out according to the difference of partition coefficients of solutes in two phases, and the method has the advantages of being high in extraction efficiency, simple and easy to operate, mild in extraction condition, beneficial to keeping biological activity, environmentally friendly and the like; high-voltage discharge and an aqueous two-phase system are combined to extract the hawthorn extract, the yield and quality of the extract are improved, volatilization of heat-sensitive aroma components is reduced, and the extracted hawthorn extract has the advantages of increasing the aroma concentration of cigarettes, increasing the sweet feeling of the cigarettes, reducing the irritation of the cigarettes, improving the comfort of the cigarettes and the like.

The invention belongs to the technical field of deep processing of edible mushrooms, and particularly relates to an edible mushroom flavor extract and a method for improving the characteristic flavor of the edible mushroom flavor extract. The method comprises the following steps: mixing a fermentation flavor liquid of edible mushrooms with a basic extracting solution, curing to obtain a mixed liquid, and concentrating and drying the mixed liquid to obtain the edible mushroom flavor extract. According to the invention, by introducing flavor precursor substances generated by liquid state fermentation of the edible mushrooms, under the condition of not adding exogenous flavor agents, the natural mushroom characteristic aroma and delicate flavor of the extract are obviously enhanced, and the flavor level and durability are improved. The method is suitable for development of seasonings, soup bases, leisure foods and pet foods.

An oral care composition is provided and includes a natural flavor extract, a sulfur source such as dimethyl disulfide, a stannous ion source, and a soluble metal ion source that prevents the formation of methyl mercaptan. The natural flavor extract may contain dimethyl disulfide as an impurity. The soluble metal ion source may include a metal salt, a metal oxide, or a combination thereof, and the soluble metal ion source may include a copper ion source, a silver ion source, a zinc ion source, or combinations thereof.

The invention discloses a brewing type solid beverage containing exocarpium citri grandis and a preparation method of the brewing type solid beverage, and relates to the technical field of solid beverages. The brewing type solid beverage is prepared from the following ingredients in parts by mass: 10 to 20 parts of exocarpium citri grandis powder, 5 to 7 parts of volatile oil clathrate compounds, 10 to 15 parts of honeysuckle flower inulin, 40 to 50 parts of flavor extracts, 0.5 to 1 part of natural menthol and 10 to 30 parts of sweetening agents. Wherein the mass ratio of smoked plum to liquorice to momordica grosvenori to roxburgh rose in the flavor extract is (1-2): (0.5-1): (0.3-1): (1-3), and the mass ratio of chrysanthemum to honeysuckle in the honeysuckle inulin is (1.5-2): 1; the brewing type solid beverage prepared by the invention effectively solves the problem of bitter taste of exocarpium citri grandis, retains the stability of active ingredients of the exocarpium citri grandis and improves the palatability of the exocarpium citri grandis.