54 results about "Maltol" patented technology

The present invention relates to a tobacco flavor base module, flavor and heated cigarette that improve the consistency of puff by puff, and belongs to the field of tobacco flavors and fragrances. The tobacco flavor base module is composed of the following components: 3,4-dimethyl-1,2-cyclopentanedione slow-release flavor, 3,5-dimethyl-1,2-cyclopentanedione slow-release flavor, methylcyclopentenolone slow-release flavor, ethylcyclopentenolone slow-release flavor, furfural slow-release flavor, 5-methylfurfural slow-release flavor, furfuryl alcohol slow-release flavor, 2-methyltetrahydrofuran-3-one slow-release flavor, 4-hydroxy-2,5-dimethyl-3(2H)furanone slow-release flavor, 3-pentene-2-one slow-release flavor, ethyl maltol slow-release flavor, maltol slow-release flavor, 5-methyl-2-furanmethanol slow-release flavor. The present invention prepares the slow-release flavor by making each component into a slow-release flavor and then mixes it as a tobacco flavor base module, which not only improves the consistency of puff by puff during puffing, but also significantly improves the burnt sweet fragrance characteristics of heated cigarettes.

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.

The invention belongs to the technical field of pet food, and particularly relates to a protein cat food flavoring agent and a preparation method thereof.The preparation method of the protein cat food flavoring agent comprises the steps that meat extract, silkworm chrysalis homogenate, euphausia superba homogenate, pollen pini, ethyl maltol, a flavoring agent, trypsin, neutral protease and aminopeptidase are sequentially added for enzymolysis; an enzymolysis product is obtained; adding goat milk powder, carbohydrates, microencapsulated thiamine, pumpkin powder and amino acid into the reaction tank, uniformly mixing with the enzymolysis product, and carrying out Maillard reaction; after the Maillard reaction is finished, phosphoric acid and a thickening agent are added into the reaction tank, and a pasty flavoring agent is obtained; and carrying out spray drying on the pasty flavoring agent to obtain a powdery flavoring agent. The components jointly act on the cat food flavoring agent, so that the nutritional value of the flavoring agent is improved, the flavor level of the flavoring agent is richer and diversified, the flavoring agent can meet the favor of cats for flavor, and meanwhile, comprehensive nutritional support is provided.

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

The invention relates to medicinal and edible meal replacement powder for regulating intestines and stomach and a preparation method thereof. The fried coix seed powder and the Chinese yam powder are used as main grain base materials and have the effects of strengthening the spleen, nourishing the stomach and repairing intestinal mucosa, the banana powder and the apple pectin rich fibers are matched and can moisten the intestines and regulate the intestines and the stomach, the poria cocos powder can strengthen the spleen, soothe the nerves and inhibit harmful bacteria, and the endothelium corneum gigeriae galli powder and the fried maltol have the effects of promoting digestion, relieving stasis, promoting the circulation of qi and relieving flatulence. The sweet osmanthus powder and coconut powder are supplemented, so that the fragrance and taste of the meal replacement powder can be improved, essence components are not needed, and the components are more natural and harmless. In the preparation process, coix seeds and malt are stir-fried to stimulate fragrance, low-temperature drying of Chinese yam retains mucus protein, after irradiation sterilization treatment, effective components are effectively retained, component loss is avoided, and the gastrointestinal regulation effect of the meal replacement powder is achieved through combination of traditional processing and a modern food technology.

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 device for chlorination reaction in maltol production includes a liquid chlorine cylinder, a chlorine buffer tank, a chlorination kettle, and a furfuryl alcohol tank. A straight-through control valve is provided at the mouth of the liquid chlorine cylinder, and a chlorine supply pipe is connected to the control valve. The chlorine supply pipe is connected to the chlorine buffer tank. A pressure-stabilizing valve, a pneumatic regulating valve, and a mass flow meter are connected in series to the chlorine supply pipe. A first coil is provided between the mass flow meter and the chlorine buffer tank. A second coil is provided on the outside of the chlorine buffer tank body. The chlorine buffer tank is connected to the chlorination kettle, and the furfuryl alcohol is connected to the dripping port on the upper side of the chlorination kettle through the second coil. Usage method: open the control valve to control the liquid chlorine pressure, and control the flow rate through the mass flow meter and the pneumatic regulating valve; the first coil heats and vaporizes the liquid chlorine, and the furfuryl alcohol is pre-cooled by the second coil, and a chlorination reaction is carried out in the chlorination kettle. The liquid chlorine output pressure of the present invention is stable, and the liquid chlorine metering is more accurate, which is conducive to improving the product yield. Pre-cooling is performed before the furfuryl alcohol is added, saving energy.

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.

The invention discloses a brown sugar and preserved plum essence composition special for areca nut products and a preparation method thereof, and the brown sugar and preserved plum essence composition is composed of 10-20 parts of brown sugar base, 8-15 parts of preserved plum base, 3-8 parts of sweetening agent, 2-5 parts of acidulant, 40-60 parts of edible alcohol and 1-3 parts of stabilizer. The brown sugar base is composed of caramel aldehyde, citronellal, maltol, ethyl maltol and edible salt according to the weight ratio of (1-3): (0.5-1.5): (0.3-1): (0.2-0.8): (0.1-0.5), and the preserved plum base is composed of phenylacetaldehyde, ionone, heptanoic acid, benzyl acetate and lactones according to the weight ratio of (1-3): (0.5-1.5): (0.5-1.5): (0.2-0.6): (0.1-0.5). The brown sugar preserved plum essence composition disclosed by the invention is excellent in aroma richness, aroma retention time, taste harmony and stability.

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 invention belongs to the technical field of feed additives, and particularly relates to a feed additive for enhancing sweet flavor substances of pork and a preparation method of the feed additive. The feed additive for enhancing the sweet flavor substances of pork comprises the following raw materials in parts by weight: 30-45 parts of a sweet compound, 5-15 parts of a sweet regulating agent, 15-25 parts of ethyl cellulose and 8-15 parts of beta-cyclodextrin, the gelatin hydrolysate in the sweet compound cooperates with 5 '-nucleotide in the yeast extract, and trehalose stabilizes the structure, protects components, maintains enzyme activity and promotes synthesis of sweet amino acid; maltol, an alpha-glucosidase inhibitor and tea polyphenol in the sweetness regulating agent construct a three-dimensional flavor regulating mode to form a compound to realize long-acting regulation; the slow-release carrier controls slow release of the components, and the gelatin hydrolysate and the rosemary extract synergistically optimize intestinal microecology; dynamic mixing and intelligent temperature control guarantee activity and stability of components.