40 results about "Maltol" patented technology

The invention belongs to the technical field of drying equipment for Grignard reaction, and particularly relates to an automatic moisture drying system and method for benzenetetrasolvent in maltol production, and the system comprises a pre-drying storage tank, a first-stage drying storage tank, a first-stage circulating pump and a first-stage drying tower; the bottom of the before-drying storage tank is connected with an upper inlet of a first-stage drying storage tank through a pipeline, a bottom outlet of the first-stage drying storage tank is connected with a first-stage circulating pump, an outlet of the first-stage circulating pump is connected with an upper inlet of a first-stage drying tower, and an outlet of the first-stage drying tower is connected with the upper inlet of the first-stage drying storage tank; an outlet of the first-stage circulating pump is connected with an upper inlet of the second-stage drying storage tank, an outlet of the second-stage drying storage tank is connected with an inlet of the second-stage circulating pump, an outlet of the second-stage circulating pump is connected with an upper inlet of the second-stage drying tower, and a lower outlet of the second-stage drying tower is connected with an upper inlet of the second-stage drying storage tank. According to the invention, the benzene tetrasolvent is automatically dried in maltol production, and manual operation is not needed.

The invention provides a compound type sweet and fragrant flavor composition and an application thereof, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione. The composition disclosed by the invention has obvious sweet aroma style characteristics and aroma intensity, can effectively increase the sweet aroma flavor and sensory style characteristics of cigarettes, makes up for the defects of light cigarette aroma, insufficient smoke concentration and the like of low-coke cigarettes, can restore the natural feeling of the cigarette aroma, ensures good harmony, and has good application prospects. The method has a wide application prospect in the field of tobacco flavor blending, especially in the aspect of low-coke cigarette flavor enhancement compensation.

The present application belongs to the technical field of electronic atomization, and particularly relates to a tobacco extract composition, a preparation method and application thereof. The tobacco extract composition comprises methylcyclopentenolone, guaiacol, neophytadiene, cedrene diol, dihydroactinidiolide, maltol, furaneol, palmitic acid, 6-ethyl-5,6-dihydro-2H-pyran-2-one and scopoletin; the range of (methylcyclopentenolone+guaiacol) / neophytadiene is 0.01-2.5 by mass; the guaiacol content is 0.003-0.02 mg / g by dry matter mass; the tobacco roasting aroma is richer, the tobacco roasting sweet note is more obvious, and the tobacco-like feeling is better. The preparation method comprises: extracting tobacco raw materials twice at medium and low temperatures to obtain tobacco flavor substances, extracting the tobacco raw materials at high temperature to obtain smoke flavor substances, and mixing the tobacco flavor substances and the smoke flavor substances at a certain ratio to obtain the tobacco extract composition.

To suppress fading of food and drink colored with an anthocyanin-based pigment.SOLUTION: An effective amount of at least one kind selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methyl butyrate, ethyl 3-hydroxyhexanoate, alpha-ionone and damascenone is added to food and drink colored with an anthocyanin-based pigment. In addition, a pigment preparation and a food and drink composition containing the same components are provided.SELECTED DRAWING: None

A fragrance composition is provided. The composition comprises mogroside selected from the group consisting of symbioside I, 1,6-α isomers of symbioside I, and combinations thereof, and aromatic components selected from the group consisting of 4-hydroxy-2H-furan-5-one, ethylfuranone, maltol, vanillin, benzaldehyde, and combinations thereof.

The invention discloses a method for enhancing fragrant and sweet rose flavor of Chinese style cigarettes, and belongs to the technical field of tobacco product processing. According to the method, Damascus rose essential oil is taken as a core, and a composite formula design of'head incense-body incense-base incense 'three-dimensional coordination and functional aid regulation is adopted to construct the composite essence for the cigarette, the head incense is endowed with elegant feeling by phenethyl acetate, menthol and the like, and the body incense lays a rose main regulation by matching rose essential oil with phenethyl alcohol; the base incense is endowed with deep deposits through the oak moss extract and the like, and maltol, cocoa tincture and the like are supplemented to optimize the smoke taste. Physical and chemical detection and sensory evaluation prove that the method can obviously enhance the rose fragrant and sweet flavor of the cigarette, reduce the irritation of smoke and realize the balance of progressive aroma level and soft taste.

A flavor composition is provided. The composition includes a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4"-beta-D-glucoside, and combinations thereof, and an aromatic ingredient selected from the group consisting of 4-hydroxy-2H-furan-5-one, ethyl furanone, maltol, furfural, 5-methylfurfural, vanillin, benzaldehyde, and combinations thereof.

This invention discloses a tobacco flavoring, its preparation method, and its application, belonging to the field of tobacco processing technology. The flavoring comprises a cigar tobacco extract prepared by hot reflux extraction of cigar tobacco leaves with ethanol, followed by LX-8 macroporous adsorption resin column chromatography and precise collection and concentration of the 90% volume fraction of ethanol eluent. It preferably contains specific modifying components such as coffee extract, methyl ionone, and ethyl maltol, as well as propylene glycol. The key to its preparation method lies in mixing the components under an inert atmosphere, followed by dynamic aging and static aging treatments, with pH stability as the aging endpoint criterion. Applying this flavoring to reconstituted tobacco leaves and cigarettes can specifically enhance the natural tobacco aroma weakened by the tar reduction process, and significantly improve the harmony, purity, and aftertaste comfort of the aroma, effectively solving the technical problem of poor integration between traditional added flavorings and the tobacco matrix.

The utility model discloses a device for continuously recovering methanol from ethyl maltol mother liquor. The device comprises a central circulating tubular evaporator, a glass heat exchanger, a flow control device and a mother liquor supply device, according to the utility model, the continuous heating treatment of mother liquor is realized by adopting the central circulating tubular evaporator, so that the continuity of methanol recovery is guaranteed, and the production efficiency is improved; the glass heat exchanger is used for condensing methanol steam by taking mother liquor as a refrigerant, low-temperature energy of the mother liquor is fully utilized, the steam consumption of the central circulating tubular evaporator is reduced, and the temperature sensor and the electric control regulating valve are combined with the central circulating tubular evaporator to regulate the steam inlet amount according to the temperature of feed liquid. Automatic control over the whole continuous production process is achieved, parameters of all links can be accurately controlled, an inlet and an outlet of the glass heat exchanger are connected through acid-corrosion-resistant hoses, reliability and stability of device connection are enhanced, and the service life of the device in the working environment containing acidic substances is prolonged.

A tobacco extract composition, a preparation method therefor, and a use thereof, relating to the technical field of electronic atomization. The tobacco extract composition comprises methyl cyclopentenolone, guaiacol, neophytadiene, a cembratriene-diol, dihydroactinidiolide, maltol, furanone, palmitic acid, 6-ethyl-5,6-dihydro-2H-pyran-2-one, and scopoletin. By weight: (methyl cyclopentenolone + guaiacol) / neophytadiene ranges from 0.01 to 2.5. By dry weight: the guaiacol content is 0.003 to 0.02 mg / g. Said tobacco has a rich roasted aroma, a pronounced sweet roasted flavor, and a more tobacco-like feel. The preparation method comprises: performing extraction on tobacco raw material twice at medium and low temperatures, and obtaining tobacco flavor compounds; performing extraction on the tobacco raw material at a high temperature, and obtaining smoke flavor compounds; and mixing the tobacco flavor compounds and the smoke flavor compounds in a certain ratio to obtain a tobacco extract composition.

The present invention belongs to the technical field of maltol production. Disclosed are a low-energy-consumption maltol production method and the application thereof. The production method comprises: adding a cyclone dust collector on the basis of an original bag dust collector, wherein the cyclone dust collector is connected to the bag dust collector by means of an induced draft duct. The present invention breaks through conventional drying modes; hot air generated by steam wasted in the previous drying process is recovered, which can not only ensure the completion of a normal drying process, but also reduce the energy consumption, thereby further improving the production efficiency and reducing the production cost; and residual dust is effectively recovered, thereby mitigating the impact of environmental odors and providing environmental benefits.

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 utility model relates to the technical field of maltol preparation, in particular to a distillation device for preparing natural maltol, which comprises a tank body, four tower plates, a plurality of U-shaped pipes, an exhaust pipe, a turbine and a rotating shaft, the four tower plates are fixedly connected inside the tank body, the plurality of U-shaped pipes are fixedly connected to the tops of the tower plates, and the exhaust pipe is fixedly connected with the rotating shaft. One end of the U-shaped pipe is communicated with the bottom of the tower plate, the exhaust pipe is fixedly connected to the top of the tank body and communicated with the tank body, the turbine is rotationally connected into the exhaust pipe, the rotating shaft is fixedly connected to the bottom of the turbine and rotationally connected with the tower plate, and the two ends of the bottom of the rotating shaft are fixedly connected with stirring blades respectively; the steam drives the turbine to rotate so as to drive the rotating shaft and the stirring blades to rotate, so that a solution in the tank body is stirred, the flowability of the solution in the tank body is improved, and the solution in the tank body can be uniformly heated.

The invention relates to a preparation method and application of a fragrance-carrying paper-based material. The preparation method comprises the following steps: carrying out epoxidation modification on papermaking plant pulp; mixing the epoxidized modified plant pulp with a phenolic flavor substance and a catalyst, and carrying out thermal reaction to obtain phenolic flavor substance grafted plant pulp; the phenolic flavor substance is selected from any one or a combination of at least two of eugenol, guaiacol or maltol; and papermaking by taking the phenolic flavor substance grafted plant pulp as a raw material. According to the method provided by the invention, a specific fragrant substance is firmly connected to a cellulose skeleton through a covalent bond, so that long-acting slow release of fragrance can be realized, and the physical properties and combustion characteristics of the paper-based material can be improved.

To provide a beer-flavored beverage with a superior aftertaste despite its low alcohol content. [Solution] A beer-flavored beverage having an alcohol content of less than 5v / v% and a maltol content of 500 μg / L or more.

The invention belongs to the technical field of edible spice preparation methods, and particularly relates to a self-service heat exchange gasification system and process for an alkane feeding reaction in maltol production. In order to solve the technical problem of high steam consumption in existing maltol production, the technical scheme provided by the invention is as follows: the system comprises a liquid alkane elevated tank, a Grignard kettle, an alkane passing valve, a liquid-phase pneumatic control valve and a stop valve; a second gas phase pipeline is arranged at the top of the liquid alkane head tank, and the liquid alkane head tank is connected with the Grignard kettle at the lower position through the second gas phase pipeline; an alkane passing valve is arranged on the second gas phase pipeline; the bottom of the liquid alkane head tank is communicated with the bottom of the Grignard kettle jacket through a liquid discharge pipeline; a liquid-phase pneumatic control valve is arranged on the liquid discharge pipeline; the Grignard kettle jacket is connected to the second gas phase pipeline through a bypass gas phase pipeline; and the stop valve is arranged on the bypass gas phase pipeline.

The present invention generally relates to a formulation comprising at least two of compounds A, B and C, (A) maltol, (B) anisic acid, (C) an alkanediol, as well as at least one of, components D, E, and F, (D) an emulsifier, (E) an oil component, and (F) a water component.

A tobacco extract composition, a preparation method therefor, and a use thereof, relating to the technical field of electronic atomization. The tobacco extract composition comprises dihydroactinidiolide, geranyllinalool, maltol, neophytadiene, megastigmatrienone, a cembratriene-diol, guaiacol, and furanone. By weight: dihydroactinidiolide / (geranyllinalool+ maltol)≥0.1. By dry weight: the geranyllinalool content ≥0.01 mg / g; and the maltol content is 0.005–0.05 mg / g. The disclosed extract has a tobacco-like feel, with a strong sweet and natural taste, and provides a pleasant tobacco-like experience. The preparation method therefor comprises: extracting twice at a low temperature to obtain tobacco flavor compounds, extracting twice at a high temperature to obtain smoke flavor compounds, and mixing the tobacco flavor compounds and the smoke flavor compounds in a certain ratio to obtain a tobacco extract composition.

The invention discloses a fried bean sauce flavor essence and a preparation method and application thereof, and the fried bean sauce flavor essence is composed of the following components by weight: soybean salad oil, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-mercaptofuran, methyl cyclopentenolone, 2, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, the ointment is prepared from 2, 5-trimethylpyrazine, hexadecanoic acid, octadecanal, allyl disulfide, 2-acetylfuran, isoamyl acetate, soy ketones, anethole, sesame oil, ethyl maltol, ethyl enanthate, 4-ethyl guaiacol, furanone, glacial acetic acid and isovaleric acid. The fried bean sauce flavor essence disclosed by the invention has the characteristics of classic fried bean sauce flavor, strong sauce flavor and mellow meat flavor.

The invention discloses walnut essence and a preparation method thereof. The essence comprises furanone, methyl cyclopentenolone, 2-acetylpyrazine and benzaldehyde acetal compounds as core components, and the four components synergistically provide vivid and stable roasted walnut characteristic aroma; preferably, the formula also contains auxiliary materials such as butanedione, ethyl maltol, ethyl 2-methylbutyrate, dimethyl sulfide and the like, and ethanol and propylene glycol are used as solvents. According to the invention, benzaldehyde acetal (such as benzaldehyde PGA) is adopted to replace free benzaldehyde, so that the stability of the essence in high-temperature processing is remarkably improved. The prepared essence is rich in fragrance level and lasting in fragrance, and can be widely applied to foods, beverages and daily chemical products.

A flavor composition is provided. The composition includes a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4″-beta-D-glucoside, and combinations thereof, and an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof.

To provide soybean milk reduced in unpleasant smell derived from soybean while maintaining flavor of soybean milk.SOLUTION: In the milk, the hexanal content per 1 mass% of soybean proteins is set to 15ppb or less and the maltol / hexanal ratio is set to 100 or more, the 1-octen-3-ol content per 1 mass% of soybean proteins is set to 3. 0ppb or less and the maltol / 1-octen-3-ol ratio is set to 105 or more, or the 1-octen-3-ol content per 1 mass% of soybean proteins is set to 3. 0ppb or less and the vanillin / 1-octen-3-ol ratio is set to 0.45 or more.SELECTED DRAWING: None

The invention belongs to the technical field of traditional Chinese medicine identification, and particularly relates to a method for identifying a nutmeg crude product and a bran stewed product and application of the method. According to the method for identifying the nutmeg crude product and the bran stewed product, provided by the invention, 5-hydroxymaltol, maltol, N-methyltryptamine, adipic acid and myristicin B1 are taken as symbolic components, and a to-be-detected sample is detected by using ultra-high performance liquid chromatography-ultraviolet detection / quadrupole-time-of-flight mass spectrometry; and judging whether the to-be-detected sample is a nutmeg crude product or a bran stewed product according to the content of the symbolic component. The symbolic component obviously changes before and after the myristica fragrans is processed, the myristica fragrans bran-stewed product processed in a laboratory or sold in the market can be identified by detecting the content of the symbolic component, and a practical method is provided for distinguishing the myristica fragrans raw product from the bran-stewed product.

A flavor composition is provided. The composition includes a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4″-beta-D-glucoside, and combinations thereof, and an aroma ingredient selected from the group consisting of furonol, ethyl furanone, maltol, furfural, 5-methyl furfural, vanillin, benzaldehyde, and combinations thereof.

The application relates to a distiller's grains extract with anti-aging efficacy, a preparation method thereof and a cosmetic. The method comprises the following steps: extracting the fat-soluble components from distiller's grains powder to obtain a first extract and first distiller's grains; extracting the alcohol-soluble components from the first distiller's grains to obtain a second extract and second distiller's grains; and extracting the water-soluble components from the second distiller's grains to obtain a third extract. In the technical scheme, the fat-soluble components in the distiller's grains are extracted first, and then the alcohol extraction and water extraction are sequentially adopted, so that various active substances in the distiller's grains are greatly extracted, the characteristic components of the distiller's grains extract are enriched, and the resource utilization of the distiller's grains is greatly expanded. The distiller's grains extract contains the characteristic components of the distiller's grains extract, such as linoleic acid, oleic acid, maltol, eugenol, alpha-caryophyllene, alpha-terpineol, gamma-aminobutyric acid, goose myo-peptide, plant sphingosine, dihydrosphingosine, lactic acid and glycolic acid, so that the efficacy of the distiller's grains extract is greatly enriched.

The invention belongs to the field of food additive essence. The invention discloses pot gas essence and a preparation method and application thereof, and the pot gas essence comprises the following components: caprylic / capric triglyceride, benzyl alcohol, black pepper oil, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2-tridecanone, acetic acid, 2, 5-dimethylpyrazine, furfuryl mercaptan, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3- The invention relates to an anti-rust oil which is prepared from 1, 8-cineole, 3-(methylthio) propionaldehyde, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2, 4-undecadienal, phenylacetaldehyde, 3-(methylthio) butyraldehyde, 3-(methylthio) propanol, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-mercaptofuran and 2, 3-pentanedione. The pot gas essence can simulate real pot gas flavor, and prepared food is good in temperature resistance, high in verisimilitude, lasting and stable in flavor, small in dosage and low in cost and has high application value.

The present invention aims to provide a tea beverage which can be perceived as having a sugar-like sweetness. The present invention, in a tea beverage, contains at least one selected from furaneol, trigonellin, methylcyclopentenolone, vanillin and maltol, and an amino acid or a polymeric polyphenol, and adjusts the furaneol, trigonellin, methylcyclopentenolone, vanillin and maltol to a prescribed content.

This invention belongs to the field of electronic atomization technology, specifically relating to a tobacco extract composition, its preparation method, and its application. The tobacco extract composition comprises dihydroactinol, geranyl linalool, maltol, neophytadiene, megalotrienone, cephalothrix trienol, guaiacol, and furanone; by mass: dihydroactinol / (geranyl linalool + maltol) ≥ 0.1; by dry matter: geranyl linalool content ≥ 0.01 mg / g; maltol content 0.005–0.05 mg / g; it has a tobacco-like sensation, with a strong sweet and natural feel, and a pleasant tobacco experience. The preparation method includes: extracting twice at a lower temperature to obtain tobacco flavor compounds, extracting twice at a higher temperature to obtain smoke flavor compounds, and mixing the tobacco flavor compounds and smoke flavor compounds in a certain proportion to obtain the tobacco extract composition.

The invention discloses apple essence for electronic atomized liquid and a preparation method of the apple essence, and relates to the technical field of essence for electronic atomized liquid. The apple essence for the electronic atomized liquid is prepared from the following components: n-hexanoic acid, strawberry acid, stellate, isoamyl alcohol, trans-2-hexenol, peach aldehyde, n-butyl alcohol, damascenone, allyl heptanoate, trans-2-hexene acetate, citronellyl acetate, trans-2-hexenal, isoamyl isovalerate, hexyl butyrate, hexanal, ethyl n-hexanoate, butyl acetate and isoamyl acetate. The cleaning agent is prepared from leaf acetate, ethyl butyrate, diethyl malonate, hexyl acetate, leaf alcohol, hexyl alcohol, leaf butyrate, acetic acid and methyl maltol. According to the apple essence for the electronic atomized liquid and the preparation method of the apple essence, the essence can accurately simulate the fresh, sour and crisp taste of green apples, provides taste experience close to that of real fruits, is specially designed for the electronic atomized liquid, and can still keep the flavor consistency after being heated, and burnt taste or pungent smell is avoided.

The invention discloses an iron maltol crystal form DCII as well as a preparation method and application thereof. The X-ray powder diffraction pattern of the crystal form DCII under Cu-Ka radiation has diffraction angle 2theta values of 9.4 + / -0.2 degrees, 11.5 + / -0.2 degrees, 12.6 + / -0.2 degrees, 13.3 + / -0.2 degrees, 13.9 + / -0.2 degrees, 14.2 + / -0.2 degrees, 14.7 + / -0.2 degrees, 15.3 + / -0.2 degrees, 15.9 + / -0.2 degrees, 16.7 + / -0.2 degrees, 17.0 + / -0.2 degrees, 17.7 + / -0.2 degrees, 18.1 + / -0.2 degrees, 18.4 + / -0.2 degrees, 18.7 + / -0.2 degrees, 19.7 + / -0.2 degrees, 20.0 + / -0.2 degrees, 20.2 + / - and characteristic peaks exist at the positions of 27.1 + / -0.2 degrees, 27.7 + / -0.2 degrees, 28.5 + / -0.2 degrees, 29.1 + / -0.2 degrees, 29.6 + / -0.2 degrees and 29.8 + / -0.2 degrees. The maltol iron crystal form DCII has excellent slurry stability, solid stability and mechanical stability, and the crystal transformation risk is reduced.