52 results about "Hexanal" patented technology

The invention relates to preparation technique and application of non-odor soybean. The preparation technique of non-odor soybean comprises cleaning, alkali treatment, microwave treatment, drainage and drying treatment and package, wherein the aqueous alkali comprises one or mixture of a plurality of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide and potassium hydroxide. The preparation technique combines the chemical treatment mode with the physical treatment mode to remove the beany flavor, the activity of the lipoxidase of the treated soybean is completely lost, and bean products prepared by the non-odor soybean do not generate n-hexylaldehyde or any beany flavor; besides, the preparation technique provided by the invention can eliminate the antinutritional factors in the soybean, the activity of the hemagglutinin and the urease of the treated soybean is completely lost, and the activity loss rate of the trypsin inhibitor is larger than 75%; and meanwhile, the nutritive value of the soybean is not being damaged at all.

The invention provides a Hyphantria cunea Drury attractant composition, its application and attracting core. The Hyphantria cunea Drury attractant composition includes Hyphantria cunea Drury sex pheromone and its synergistic agent. The synergistic agent contains one or more of the following plant source smell components: beta-ocimene, hexanal, cis-3-hexenal, diacetone alcohol, diisopropylcarbinol, 6-methyl-5-heptene-2-one, trans-3-hexenol, o-xylene, hemimellitene, trans-2-hexenal, and limonene. The attractant composition provided in the invention can be prepared into an attracting core so as to be used cooperatively with the existing Hyphantria cunea Drury sex pheromone. The invention provides the attracting core containing the Hyphantria cunea Drury attractant composition to prevent, control and detect Hyphantria cunea Drury, so that the defects of high cost and difficult popularization of imported and domestic Hyphantria cunea Drury sex pheromone attracting cores in the prior art are solved. The attracting core provided in the invention has the advantages of low cost, flexible use, and higher trapping efficiency.

The invention discloses a black soybean milk flavor and a preparation method and an application thereof. The flavor comprises isovaleric aldehyde, methyl alcohol, isopentyl alcohol, hexanal, 2-methylpyrazine, furfural, trans-2-hexenal, furfuryl alcohol, hexyl alcohol, 2-heptanone, heptanal, 2-acetylfuran, 2, 5-methylpyrazine, 2, 3-dimethyl pyrazine, trans-2-heptenal, 5-methyl-furfural, benzaldehyde, heptanol, 1-octen-3-alcohol, 2-pentyl-furan, caprylaldehyde, 2-acetyl thiazole, trans-2-octenyl aldehyde, octanol, nonanal, capraldehyde, trans,trans-2,4-nonadienal, trans-2-decenal, 2-undecanone,trans,trans-2,4-heptadienal, trans-2-undecenal and propylene glycol. The method comprises the following steps: evenly mixing the above constituents, stewing and curing for 15 days, subpackaging to obtain the black soybean milk flavor. The flavor has convenient raw materials sources, mild fragrance and high naturalness, and is applied to preparing the beans products, is especially used for preparing black soybean milk beverage, not only can enhance mouthfeel, but also can better cover soil mildewed flavor brought by beans in basic materials.

The invention discloses a microcapsule for food preservation and application thereof. The microcapsule comprises a core material and a wall material and is prepared by adopting an inclusion method. The core material comprises eugenol and hexanal with the volume ratio being 1-19:1. The microcapsule has a high-efficiency bactericidal effect for peronophythora litchii, penicillium italicum wehmer, fusarium oxysporum and colletotrichum gloeosporioides, has the characteristics of wide bacteriocidal spectrum, low use amount, good bacteriocidal effect, no easy generation of drug resistance and the like, and has the advantages of no toxicity, safety, no pollution to the environment and the like since both the eugenol and the hexanal are food additives, so that the microcapsule can be applied to anti-corrosive preservation of foods, especially picked fruits and vegetables, as a nuisanceless green preservative.

The invention provides a pear essence for water-based inks, which is composed of the following components in percentage by weight: 1-30% of pear essence, 5-55% of composite modified oligosaccharide and the balance of deionized water. The pear essence is composed of ethyl acetate, propyl acetate, butyl acetate, hexyl acetate, cis-3-hexenyl acetate, isoamyl acetate, ethyl propionate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl hexanoate, ethyl oenanthate, ethyl caprilate, ethyl benzoate, peach aldehyde, hexanal, hydroxy citronellal, trans-2-hexenal, acetic acid, butanol, linalool, damascone, ethyl 3-methylthiopropionate, lemon oil and ethanol. The invention also provides a preparation method of the pear essence for water-based inks. The composite modified oligosaccharide is used as a wall material to be coated on the pear essence so as to form the pear nanocapsule slow-release essence, thereby enhancing the fragrance persistence and water solubility of the essence; and thus, the pear essence is suitable for perfuming the water-based ink. The pear essence for water-based inks has the advantages of fresh and realistic fragrance, high naturalness and high fragrance persistence.

The invention relates to cherry flavoring essence for oily printing ink. The cherry flavoring essence is prepared from the raw materials in percentage by weight: 5 to 20 percent of cherry essence, 50 to 80 percent of maltodextrin and 5 to 30 percent of starch sodium octenylsuccinate, wherein the cherry essence is prepared from butyl acetate, ethyl acetate, geranyl acetate, butanol, hexanol, benzaldehyde, hexanal, maltol, trans-2-hexenoic aldehyde, linalool oxide, vanillin, beta-ionone, orange oil Brasil and glyceryl triacetate. The invention also provides a preparation method for the cherry flavoring essence for the oily printing ink. According to the preparation method, the granular cherry flavoring essence is prepared through uniformly mixing the cherry essence with maltodextrin, starch sodium octenylsuccinate and deionized water, carrying out homogenizing emulsification, and then, carrying out spray drying, thus, the perfume retaining effect and oil solubility of the flavoring essence are improved, and the flavoring essence can be applicable to the perfuming of the oily printing ink. The cherry flavoring essence for the oily printing ink, prepared by the preparation method, is rich and vivid in perfume, high in natural feeling and lasting in perfume retaining.

The invention discloses a method for stabilizing volatile odor characteristic substances in a low-temperature plasma-assisted rice storage process. The method comprises the following steps of (1) quantitatively weighing fresh rice subjected to impurity treatment, and uniformly spreading the fresh rice on a bracket between two electrodes of a low-temperature plasma reactor with the thickness of less than 1cm, vacuumizing a system to be 0.05 mbar or below by using a rotary vacuum pump, coupling an electrode to a radio frequency power supply by using air as gas generated by plasma, adjusting thebracket, and performing treating for 6-10 minutes under the condition of 30-80W; and (2) taking out the treated rice, recovering to room temperature, packaging, and storing under dry and dark conditions to obtain the rice with stable odor characteristic substances. The method is low in energy consumption and free of pollution, and can effectively delay the rising speed of the content of odor characteristic substances such as hexanal and valeraldehyde and the like in the rice on the premise that nutrient substances of the rice are not damaged, so that the odor characteristic substances of the rice in the storage process are stabilized.

The invention relates to a green and safe fruit and vegetable fresh-keeping agent, a preparation method and a use method. The fruit and vegetable fresh-keeping agent is characterized by comprising the following active ingredients: 5.05g alcohol, 0.32g hexanal, 4.7*10<-5>g 1-methylcyclopropene, and the balance of a carrier substance. The agent has the positive effects that the agent is good in fresh keeping effect, convenient and simple to use, pollution-free, free from residues, and harmless to a human body.

The invention relates to the technical field of edible essences of food additives, and particularly provides pumpkin essence, which comprises the following components in percentage by weight: 0.2%-1% of hexanal, 0.02%-0.2% of methyl octyne carboxylate; 0.02%-0.1% of 3-methylthio propyl alcohol; 0.05% to 0.5% of beta-damascenone; 0.2%-1% of thiazole sulfide; 0.4%-2% of furanone; 0.05% to 0.5% of methyl cyclopentenolone; 0.5% to 2% of vanillin; 2%-5% of ethyl maltol; 12.7%-66.56% of propylene glycol; and 30%-75% of pumpkin treating fluid. The fresh and mature pumpkins are used as main raw materials, fragrant and sweet pumpkin treatment liquid is obtained through reactions such as enzymolysis, a small amount of raw materials are added into the treatment liquid to supplement lost head fragrance, fragrance retention is enhanced, and the pumpkin essence which is stable in fragrance quality, natural and vivid in flavor and high in characteristics is obtained. The invention also provides a preparation method and an application of the pumpkin essence.

The invention provides a method for identifying different production places of red plum apricots, and belongs to the technical field of food detection. In the method, the production places are respectively Penyang county (PY-HM), Pengbao town (YZ-PP-HM-Y) and Nanping village (YZ-NP-HM-Y) of Guyuan; markers for fixing the original red apricot plums produced in Pengyang county of Guyuan are 2methylbutanol, n-hexanol and butyl acetate; markers of the red apricot plums from the original Pengbao town of Guyuan are as follows: trans-2-hexen-1 alcohol, 5-methyl-2-furfuryl alcohol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde, ethyl hexanoate and butyl acetate; markers for fixing the red apricot plums in the producing area of the Nanping village of Guyuan are as follows: trans-2-hexen-1 alcohol, 5-methyl-2-furfuryl alcohol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde and ethyl caproate. According to the method, sample pretreatment is convenient, operation is easy,accurate sensitivity is high, red plum apricots from different producing areas can be rapidly and accurately identified, and a solid theoretical basis is provided for improving the quality of the redplum apricots and counterfeit sales of the red plum apricots.

The invention discloses a Thailand mixed fruit-type edible essence containing ethyl 2-methylbutyrate. The essence includes ethyl acetate, ethyl isobutyrate, ethyl butyrate, the ethyl 2-methylbutyrate,ethyl isovalerate, 2-methylbutyric acid, leaf alcohol, isopentyl acetate, triethyl ester, hexanoic acid, cis-3-hexenyl acetate, limonene, hexanal, geranyl butyrate, methyl anthranilate, eugenol, geranyl acetate, peach aldehyde, and propylene glycol. According to the essence, the formula and the ratio are optimized; and the ethyl 2-methylbutyrate is added, so that the fruity and sweet aroma is enhanced, the aroma is fresh and diffusive, the freshness of fruits in the food is enhanced, and the aroma is more attractive.

The invention relates to the technical field of insect luring, and provides a schizophrassica juncea attractant, a luring core and a preparation method of the luring core. The attractant provided by the invention is prepared from the following components: hexanal, cis-3-hexenal and cis-3-hexenol; the mass ratio of the hexanal to the cis-3-hexenal to the cis-3-hexenol is (10 to 15) to (15 to 20) to (65 to 75). The attractant provided by the invention is specially prepared for the olfactory system of the schizophrassica juncea, has the characteristics of specific target, good attraction effect and high efficiency, is prepared into an attraction core, is used for monitoring and preventing adults of the schizophrassica juncea, and has the characteristics of environment friendliness, investment saving and simplicity in operation.

The invention discloses a method for improving flavor of pea protein isolate, which comprises the following steps: soaking peas with deionized water, and filtering to obtain soaked peas; adding deionized water into the soaked peas, and pulping to obtain pea paste; adjusting the pH value of the pea paste to 7.0-9.0, stirring, centrifuging, and taking supernatant liquid to obtain pea pulp; carrying out membrane separation treatment on the pea pulp, discarding permeate, and collecting trapped fluid; and heating and cooling the trapped fluid, adjusting the pH value to 4.5-5.0, centrifuging to take the lower layer precipitate, adding deionized water to adjust the solution solid, neutralizing, sterilizing, and spray-drying to obtain the pea protein isolate. According to the method, a green processing technology without introducing an organic solvent and an enzyme preparation is adopted, peas are taken as a raw material, 70% or more of saponin, hexanal, 2-amyl furan, 1-octylene-3-ol, (E, E)-2, 4-decadienal and other peculiar smell compounds and 30% or more of polyphenol compounds in the pea protein isolate can be removed, and the flavor of the pea protein isolate is improved.

The invention discloses pickled fish flavor essential oil and a preparation method thereof. The pickled fish flavor essential oil is prepared from the following raw materials: vegetable oil, fish oil, zanthoxylum oil, scallion oil, a sour agent, black pepper oil, a rosemary extract with the mass concentration of 0.04 to 0.07 percent, 2-pentanol with the mass concentration of 0.05 to 0.15 percent, hexanal with the mass concentration of 0.5 to 0.15 percent, 2-nonanone with the mass concentration of 0.5 to 1.5 percent, 2, 5-dimethyl furan with the mass concentration of 0.5 to 1.5 percent, calcium chloride with the mass concentration of 0.15 to 0.25 percent, arteannuin with the mass concentration of 0.5 to 1.5 percent, anethole with the mass concentration of 0.5 to 1.5 percent, eugenol with the mass concentration of 0.5 to 1.5 percent, myrcene with the mass concentration of 0.5 to 1.5 percent and d-limonene with the mass concentration of 8 to 12 percent. By adopting the pickled fish flavor essential oil, the problems that a pickled fish seasoning has an unstable flavor, a fish meat deodorization effect is poor and the like are solved.