22 results about "Lemon flavor" patented technology

1. The name of the design product: bottle sticker (lemon-flavored carbonated beverage). 2. The use of the design product: bottle sticker. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a flat product, omitting left view, right view, top view, bottom view; not often seen in use, omit rear view.

The application belongs to the technical field of oral cavity disinfection and nursing, and particularly relates to a high-efficiency antibacterial slightly-acidic electrolytic water gargling solution, which is prepared from the following raw materials in percentage by mass: medical-grade sterile purified water 99.92%, edible-grade sodium chloride 0.3%, and food-grade essence 0.2%. The effective chlorine content of the gargling solution is 31.5-54.0 mg / L, the oxidation-reduction potential (ORP) is greater than or equal to 600 mV, the pH value is 4-5.5, the effective chlorine reduction rate is less than or equal to 6.6% after 14 days of constant-temperature and constant-humidity storage at 54 DEG C, and the effective chlorine reduction rate is less than or equal to 6.6% after 90 days of constant-temperature storage at 37 DEG C. The food-grade essence is one of white peach essence, jasmine tea essence, succulent grape essence, and lemon essence. The purity of the medical-grade sterile purified water is 99.99%. The invention has the advantages of simple and safe formula, wide antibacterial spectrum, high sterilization efficiency, strong stability, no irritation, and the like. The invention can be used for nasal cavity flushing, and has multiple functions such as oral cavity mucosa repair, dental caries prevention, and breath freshening. The preparation process is simple and controllable, and is suitable for industrial production.

The invention relates to the technical field of wine brewing, in particular to canned cocktail containing lemon slices and a preparation method of the canned cocktail. The canned cocktail comprises wine liquid and dried lemon slices, the dried lemon slices are soaked at the bottom of the wine liquid, the lemon slices float upwards after a cover is opened, and a preparation method of the dried lemon slices comprises the following steps: soaking fresh lemon slices with erythritol to obtain soaked lemon slices; performing gradient hot air drying on the soaked lemon slices to obtain dried lemon slices; the wine liquid is prepared from a vodka substrate, 15 to 35 parts of erythritol, lemon juice, citric acid, 0.1 to 0.2 part of sodium erythorbate, 5 to 11 parts of a bitter inhibition component and seasoning. According to the canned cocktail, zero sugar is achieved through erythritol, the lemon flavor is locked through erythritol soaking treatment and gradient drying, and corrosion prevention is achieved by combining lemon slice drying, component bacteriostasis and sterilization treatment; the bitter taste is improved based on the bitterness inhibiting component, and the sodium erythorbate has the protective effect, so that the product is zero in sugar, good in flavor and durable.

The present invention relates to the technical field of wild jujube and lemon compound fermented beverage production, and particularly discloses a wild jujube and lemon compound fermented beverage production process, which comprises material pretreatment, bottle washing, water and white granulated sugar adding, sealing, sterilization, cooling, raw material loading, fruit and vegetable zymophyte adding, film sealing, fermentation, filtration and finished product obtaining. The wild jujube and lemon compound fermented beverage comprises the following formula components: wild jujube pulp, lemons, white granulated sugar, citric acid, fruit and vegetable zymophyte and water. The wild jujube processed product is helpful for improving the affiliated value of wild jujube, the fermented wild jujube and lemon compound fermented beverage is rich in fermentation flavor, coordinated in wild jujube and lemon flavor and sour, sweet and delicious in taste, traditional Chinese medicine components participate in beverage fermentation, the taste is richer, nutritional and healthy, the fermentation time is only 5 days, and large-scale production can be achieved; compared with other fermented beverages, the wild jujube fermented beverage industry can be developed according to local conditions, and economic development is driven.

1. Name of this design product: Stem glass (lemon design). 2. Purpose of this design: For use as a cup. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the product in this design: Laundry Detergent Pods (Fresh Lemon). 2. Purpose of this design: This design is used for washing clothes. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D rendering 1. 5. The left view, right view, top view, and bottom view are surfaces that are not commonly used in practice, and the design points have already been reflected in the perspective drawings 1-4. Therefore, the left view, right view, top view, and bottom view are omitted. 6. Other matters requiring explanation: The packaging skin of this design product is made of transparent material.

1. Name of the designed product: soda bottle (light refreshing lemon soda 500ml). 2. Use of the designed product: used for containing soda. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

The invention belongs to the technical field of oral cavity disinfection and nursing, and particularly relates to an efficient antibacterial slightly acidic electrolyzed water gargle which is prepared from the following raw materials in percentage by mass: 99.92% of medical-grade sterile purified water, 0.3% of food-grade sodium chloride and 0.2% of food-grade essence. The available chlorine content of the gargle is 31.5-54.0 mg / L, the oxidation-reduction potential (ORP) is larger than or equal to 600 mV, the pH value is 4-5.5, the effective chlorine decrease rate is smaller than or equal to 6.6% after the gargle is stored at the constant temperature and humidity of 54 DEG C for 14 days, the effective chlorine decrease rate is smaller than or equal to 6.6% after the gargle is stored at the constant temperature of 37 DEG C for 90 days, and the food-grade essence is one of white peach flavor essence, jasmine tea flavor essence, succulent grape flavor essence and lemon flavor essence. The purity of the medical grade sterile purified water is 99.99%. The gargle is simple and safe in formula, wide in antibacterial spectrum, high in sterilization efficiency, high in stability and free of irritation, can be used for nasal cavity spraying and washing, has multiple effects of repairing oral mucosa, preventing decayed teeth, freshening breath and the like, and is simple and controllable in preparation process and suitable for industrial production.

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, improved in thirst-stopping property, and enhanced in squeezed lemon-like feeling.SOLUTION: An alcoholic beverage containing Brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethylhexanoate and nonanal, the above-described alcoholic beverage in which the concentration of ethylhexanoate is 0.02 to 0. 20ppm or the concentration of nonanal is 2 to 200ppb, and a method for improving the taste of an alcoholic beverage containing Brown spirits and water-soluble dietary fiber and having a citric acidity of 0. 02g / 100mL or less, the method comprising adding one or more selected from the group consisting of ethylhexanoate and nonanal.SELECTED DRAWING: None

The invention relates to the technical field of production monitoring control, and discloses a quality monitoring method and system used in the production process of lemon-flavored thick milk. The method comprises the following steps: detecting the concentration of limonene molecules at a production node in real time through a lemon essential oil volatility detection sensor to obtain gas phase release data, performing dynamic modeling analysis based on the data to obtain a limonene binding degree parameter, predicting a flavor intensity attenuation value by utilizing a CLFK-BP neural network algorithm, and determining the flavor intensity of the lemon essential oil. And establishing a lemon flavor fingerprint spectrum, calculating a flavor compound characteristic ratio, finally carrying out abnormity identification processing through a CF-LS-SVM diagnosis algorithm, and outputting a quality abnormity type and a regulation and control instruction. The technical problems that in the production process of the lemon-flavored thick milk, interaction of limonene-protein molecules cannot be monitored in real time, and flavor attenuation is difficult to accurately predict are solved, and the quality monitoring precision and the flavor stability control level of the lemon-flavored thick milk are remarkably improved.

The invention discloses a method for identifying aroma active components of bamboo chips, which comprises the following steps of: extracting aroma activity from the bamboo chips by using a supercritical carbon dioxide (SC-CO2) technology, and detecting and analyzing the aroma extracting solution of the bamboo chips by using a high-resolution mass spectrum system and a gas mass-smelling instrument combined system. The combination of the extraction and identification methods can comprehensively and accurately identify (+)-vaccinium asiaticum resinol 9 '-O-glucoside (lignan aroma), arbutin (plant aroma), gamma-terpinene (wood lemon flavor), 4-methylvalerophenone (with special aroma), 2-methylpyrazine (with nut flavor), 2-methylpyrazine (with special aroma), and the like in the bamboo chips. Nine characteristic aroma substances such as aroma (baking aroma), hydroxyacetone (caramel aroma), 3-furfural (special smell and almond flavor similar to benzaldehyde), tetrahydrofurfuryl alcohol propionate (tropical fruit flavor) and benzaldehyde (almond flavor) are adopted.

1. Name of the designed product: soda bottle (light lemon soda 2L). 2. Use of the designed product: for containing liquid. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

1. The name of the design product: bottle sticker (lemon-flavored carbonated beverage). 2. The use of the design product: bottle sticker. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a flat product, omitting left view, right view, top view, bottom view; not often seen in use, omit rear view.

1. Name of the product in this design: Label (Vitamin C Lemon Flavor). 2. Purpose of this design product: used for decorative outer packaging. 3. The key design point of this design product lies in the pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. Since Designs 1-4 are all planar products and the rear view is not commonly used, the rear view, left view, right view, top view, and bottom view of Designs 1-4 are omitted. 6. Designate Design 1 as the base design. 7. Other circumstances that require explanation: Request for protection of the colors of Design 1 and Design 2; the area indicated by A in the main view of Design 2 and the area indicated by B in the main view of Design 4 are both transparent areas.

The invention discloses a lemon-flavored powder essence and a preparation method thereof, and the lemon-flavored powder essence comprises a core material and a wall material, the core material is prepared from the following raw materials in parts by weight: 20 to 30 parts of lemon oil, 40 to 50 parts of D-limonene, 2.0 to 4.0 parts of alpha-terpinene, 5.0 to 8.0 parts of gamma-terpinene, 0.4 to 1.2 parts of alpha-pinene, 2.0 to 3.6 parts of beta-pinene, 0.5 to 1.5 parts of linalool, 10 to 12 parts of alpha-terpinol, 0.1 to 0.5 part of nerol, 0.2 to 0.6 part of tetrahydrogeraniol, 1.0 to 3.0 parts of citral, 0.1 to 0.5 part of nonanal, 0.1 to 2 parts of ethyl propionate and 0.1 to 2 parts of terpinyl acetate; the wall material is prepared from the following raw materials in parts by weight: 60 to 79.9 parts of Arabic gum and 20 to 39.9 parts of hydroxypropyl methyl cellulose. A core material of the lemon-flavored powder essence takes lemon oil, terpene compounds such as D-limonene, alcohol compounds such as alpha-terpilenol and aldehyde compounds such as citral as main components, a certain amount of ethyl propionate and terpinyl acetate are introduced, and a wall material takes Arabic gum and hydroxypropyl methyl cellulose as main film forming components. On the basis of highly restoring the pure and full lemon fragrance profile of the lemon-flavored powder essence, the high-temperature storage stability of the lemon-flavored powder essence can also be improved.

1. Name of the designed product: packing can (green lemon flavor milk flavor beverage). 2. Use of the designed product: a beverage packing can. 3. Design points of the designed product: in the pattern. 4. Picture or photo best indicating the design points: perspective view.

The application discloses a lemon essence, a preparation method and application thereof, and belongs to the field of essence preparation. The lemon essence comprises the following raw materials: lemon fruit fragrance 10-15%, green fragrance 1-2%, sweet agent 1-3%, enhancer 5-10%, stabilizer 1-3%, and the rest is an alcohol solvent. The lemon fruit fragrance comprises lemon oil, sweet orange oil and D-limonene; the green fragrance comprises orange flower alcohol, leaf alcohol, linalool, oxidized linalool, alpha-terpineol, beta-terpinene, isopinocamphone and lemon aldehyde; the sweet agent comprises ethyl maltol and vanillin propylene glycol acetal; the enhancer comprises ethyl butyrate, ethyl 2-methyl butyrate, ethyl acetoacetate, leaf alcohol acetate, linalyl acetate and geranyl acetate; and the stabilizer comprises a low-carboxylic acid, a heat-resistant agent and an antioxidant. The application can inhibit the oxidation and thermal decomposition of the easily-oxidized components from the molecular level by synergistically compounding the components, significantly improves the aroma stability of the essence under long-term storage and high-temperature processing conditions, and can be widely applied in the fields of beverages, foods and the like.

The utility model relates to the field of medical instruments, in particular to an intelligent post-operation lemon smelling assisting device which can intermittently extrude lemons with incisions, so that juice flows out of the lemons, continuous emission of lemon smells is facilitated, and the problems proposed in the background technology are effectively solved. Comprising a shell, an upper cover is in threaded connection with an upper opening of the shell, a hanging ring is fixedly arranged at the top of the upper cover, a fixing rope penetrates through the hanging ring, and an insertion rod is downwards and fixedly arranged in the center of the inner surface of the upper cover; an extrusion structure matched with the lemon is arranged in the shell on the lower side of the insertion rod, the extrusion structure is electrically connected with a control panel embedded in the left side of the shell through a circuit, the left side face of the control panel protrudes outwards and is provided with a control button, and the control panel is further electrically connected with a storage battery on one side through a circuit; a drawable lemon juice temporary storage structure is arranged below the extrusion structure; and a plurality of through holes are circumferentially embedded in the shell on the upper side of the lemon juice temporary storage structure. The device is easy to operate, convenient to use and suitable for various patients.

The invention discloses a composite color fixative for delaying browning of a lemon-flavored beverage, the lemon-flavored beverage and a color protection method, and belongs to the technical field of beverages. The invention aims to solve the problems of easy browning and flavor fission in the shelf life of the existing lemon flavor beverage, poor effect of the existing color protection scheme, large additive dosage or violation of rules. The compound color fixative is prepared from 12 to 20 ppm of quercetin, 300 to 500 ppm of water-soluble EGCG (epigallocatechin gallate) and 100 to 150 ppm of phytic acid. And after being added into a beverage base material containing 3-7% of lemon juice and sterilized in a water bath at 75 DEG C for 15 minutes, browning can be effectively delayed and flavor fission can be slowed down under the conditions of no illumination at 4 DEG C, normal-temperature illumination or illumination at 38 DEG C. The total dosage of the additive is low, the additive is compliant, the color and taste protection effect is lasting, the additive is suitable for beverages with various lemon raw materials and normal juice content, and the practicability is high.

The invention provides a composition for restoring the real mouth feel of lemons, application of the composition, a citric acid beverage and a preparation method of the citric acid beverage, the composition for restoring the real mouth feel of the lemons comprises lactobacillus paracasei PC-01 freeze-dried bacterial powder and ampelopsis grossedentata powder, and the mass ratio of the lactobacillus paracasei PC-01 freeze-dried bacterial powder to the ampelopsis grossedentata powder is (1-2): (3-5), preferably 2: 3. According to the composition, on the premise that the beneficial effects of the citric acid beverage are maintained, the bitter taste of the tail of the citric acid beverage is improved, the lemon flavor is enhanced, the natural taste of the lemon is restored, and the beverage is fresh and cool in taste, has the effects of supplementing vitamin C, promoting digestion, moistening the skin and the like, and can also provide fresh and refreshing feeling for people.

To provide a technology for a lemon-flavored beverage that not only encapsulates essence of lemon fruit but also enhances quality of its sourness.SOLUTION: A lemon-flavored beverage comprises one or two or more of following components (A)-(D), lemon juice, and an insoluble solid content, with a juice content (in terms of straight juice) of 1-15%. (A) DL-2-methylbutyric acid ethyl: 1.25-500 ppb, (B) isoamyl acetate: 5-500 ppb, (C) benzyl alcohol: 15-700 ppb, and (D) N-benzyl-p-toluene sulfonamide: 0.05-500 ppb.SELECTED DRAWING: None

The invention discloses a low-energy honey lemon flavor beverage and a preparation method thereof. The lemon flavor beverage is prepared from the following components in parts by weight: 150 to 170 parts of high fructose corn syrup, 0.05 to 0.07 part of honey, 0.12 to 0.16 part of concentrated lemon juice, 0.01 to 0.03 part of vitamin C, 6 to 8 parts of sodium cyclamate, 0.8 to 1.2 parts of aspartame, 3 to 5 parts of sodium citrate, 3 to 5 parts of edible salt, 13 to 17 parts of citric acid, 3 to 5 parts of potassium sorbate, 4 to 6 parts of edible essence and the balance of water. The energy value of the product is remarkably reduced by controlling the dosage of the high fructose corn syrup and matching with the sodium cyclamate and aspartame compound sweetening agent, meanwhile, the natural honey, the concentrated lemon juice and the edible essence are adopted for synergistic effect, it is ensured that the product has the rich and natural honey lemon flavor, and the problem of monotonous flavor caused by single essence is avoided; through scientific proportioning of citric acid and sodium citrate, the pH value of the product is adjusted, sour-sweet balance is realized, and the refreshing degree of the taste is improved; meanwhile, vitamin C is added as an antioxidant and is matched with a potassium sorbate preservative, so that the shelf life of the product is effectively prolonged, and the product is prevented from being oxidized and discolored.