12 results about "Flavoring extract" patented technology

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.

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 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 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.

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 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.