441 results about "Maltol" patented technology

The invention relates to an essence for tobacco, in particular to a top dressing flavor for harmonizing herbal fragrance with the original fragrance of the tobacco. The top dressing flavor is prepared by mixing the following raw materials in part by weight: 74 to 76 parts of alcohol, 0.2 to 0.3 part of aniseed oil, 0.05 to 0.1 part of cinnamon leaf oil, 0.3 to 0.4 part of clove oil, 0.2 to 0.4 part of Peru extractum, 0.1 to 0.2 part of tolu extractum, 0.2 to 0.4 part of vanillin, 0.1 to 0.3 part of ethyl-vanillin, 0.1 to 0.2 part of delta decalactone, 0.2 to 0.4 part of maltol, 0.05 to 0.1 part of 2,3,5- trimethylpyrazine, 0.02 to 0.05 part of methyl furfurylthio pyrazine, 0.03 to 0.05 part of 5-methyl-2-phenyl-2-hexenal, 10 parts of propylene glycol, 0.4 to 0.5 part of dill tincture, 0.5 to 0.9 part of black vanilla extract, 0.1 to 0.2 part of fenugreek tincture and 0.02 to 0.05 part of cocoa extractum. By taking spicy fragrance, cream fragrance and burnt sweet fragrance as main fragrance and milky fragrance and cocoa fragrance as auxiliary fragrance, the formula of the top dressing flavor can cover the herbal fragrance well and harmonize the herbal fragrance with the original fragrance of the tobacco.

The invention discloses a method for separating a neutral aroma component from mainstream cigarette smoke. The method is characterized by comprising the following specific steps of (1) extracting cambridge filter mainstream smoke condensate from an organic solvent phase; (2) performing water-phase extraction on a smoke extract to obtain a water-soluble component; (3) performing gel permeation chromatographic fractional separation on the water-soluble component; (4) separating out the neutral aroma component by liquid chromatographic separation. According to the method for separating the neutral aroma component from the mainstream cigarette smoke, an aroma rating method (GB / T14454.2-2008) in the field of essences and flavors is introduced into the research on aroma component of cigarettes to instruct gel permeation chromatographic fractional separation and the liquid chromatographic separation of the water-soluble component of the mainstream smoke; furthermore, eluted fractions are screened to find out a series of components with neutral aroma, such as methyl cclopentenolone, strawberry furanone and maltol. According to the separation method, no acidic and alkaline reagent is added, and the pH is not obviously changed; furthermore, the separation and extraction efficiency is high; the number of required cigarettes is small. The method disclosed by the invention can be used as a portable method for screening the neutral aroma component in cigarettes.

The present invention relates to novel compositions X comprising following substances:(1) L-valine;(2) maltol;(3) naringin;(4) maltodextrine MD 14(5) arabicgum (spraygum);(6) acetoin;(7) delta dodecalactone;(8) delta decalactone; and(9) massoia lactone.

The invention provides a sweet taste functional clustering substance preparation which has the taste close to tobacco sweet taste and is capable of obviously increasing the tobacco taste, which comprises the following compositions in mass percentage: 0.0001 to 0.0004 percent of clove oil, 0.0001 to 0.0006 percent of anise oil, 0.2 to 0.8 percent of date oil, 0.01 to 0.03 percent of maltol, 0.05 to 0.15 percent of dihydroactinidiolide, 0.002 to 0.008 percent of benzyl cinnamate, 0.1 to 0.6 percent of gamma-Valerolactone, 0.002 to 0.008 percent of phenethyl acetate, 0.0001 to 0.0003 percent of menthyl acetate, 0.0001 to 0.0006 percent of Beta-Damascenone, 0.02 to 0.08 percent of methyl cyclopentyl hydroxybenzyl thiocyanide ketone, 0.003 to 0.009 percent of dihydrogen Beta-Damascenone ketene, 0.001 to 0.003 percent of raspberry ketone, 0.01 to 0.05 percent of neohesperidin, 0.03 to 0.09 percent of vanilline, 0.001 to 0.005 percent of perillartine, 0.01 to 0.03 percent of aspartame, 0.02 to 0.08 percent of glycyrrhizine, 0.01 to 0.03 percent of malic acid, 0.002 to 0.008 percent of 2- methylbutanoic acid, 0.02 to 0.08 percent of sodium glutamate, 0.01 to 0.05 percent of sodium chloride, 0.002 to 0.006 percent of 2-phenylethanol, 0.0001 to 0.0003 percent of geraniol, 0.002 to 0.008 percent of nerolidol, 0.5 to 1.5 percent of guarana extractive, 1.0 to 2.0 percent of tomato extractive, 0.1 to 0.3 percent of grape extractive, and 95 percent of ethanol residue. The addition of the spice preparation can greatly improve the tobacco quality of cigarettes, and increase rich and inviting sweet taste of the cigarettes, thereby reducing the use level of sound tobacco. Moreover, the product has stable quality and good economic benefits.

The invention provides a preparation method of 2-chloromethyl-3,4-dimethoxypyridine hydrochloride. The preparation method is characterized in that maltol is used as a raw material, and 2-chloromethyl-3,4-dimethoxypyridine hydrochloride is generated by methylation, ammonification, chlorination, oxidation, methoxy substitution, hydroxymethylation and secondary chlorination reaction in turn. According to the preparation method provided by the invention, synthesis route is simple and clear, and maltol is used as the raw material, thus cost is reduced, and the yield reaches above 75%.

The invention belongs to the technical fields of spices and in particular relates to a synthetic process of ethyl maltol. The process comprises a chlorination reaction step, a hydrolysis rearrangement step and a sublimating and purifying step, wherein the chlorination reaction is realized by reacting alpha-ethylfuran methanol with chlorine at the flow ratio of (1.8 to 2.3L):1kg to generate a hydroxy chlorovinylketone intermediate; the hydrolysis rearrangement means that the hydroxy chlorovinylketone intermediate is hydrolyzed at the temperature of 90 to 105DEG C for 3 to 4.5 hours to obtain an ethyl maltol coarse crystal; the coarse crystal is sublimated and purified under the conditions that the temperature is 200 to 225DEG C and the pressure is 0.080 to 0.090MPa to obtain an ethyl maltol product. The synthetic process disclosed by the invention is detailed and specific in operation and is stable; the chlorinating efficiency is improved and the generation of foamed yellow crystals is controlled; meanwhile, sublimating and purifying conditions are controlled, thereby effectively improving the yield and the purity of the ethyl maltol.

The invention relates to an ethyl maltol synthetic method, which includes an alpha-furans propanol chlorination rearrangement reaction and a hydrolysis reaction to the product of the alpha-furans chlorination rearrangement reaction. Wherein, the hydrolysis reaction comprises: hydrolyzing the mixture obtained in the chlorination rearrangement reaction under the temperature of 95-140 degrees centigrade and the pressure of 1.9-8.5Mpa for 1.5-5.5 hours; cooling to below 100 degrees centigrade; separating out the by-product: chloromethanes gas; and obtaining the hydrolysis mixed liquor containing the product: ethyl maltol. The invention can achieves the synthesized ethyl maltol yield of 60% which is improved by 4-6% compared with conventional methods; enables the hydrogen chloride generated in the reaction process to react with solvent methanol to generate a large amount of recyclable by-product: chloromethanes; reduces the hydrochloric acid concentration in the hydrolysate by 75-80%; reduces the sodium hydroxide used amount in the subsequent ethyl maltol separating and refining process; and reduces the sodium chloride content in the technique waste water; thereby, reduces environmental pollution and production cost.

The invention discloses a brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention belongs to the technical field of cigarette filter stick production and particularly to a cigarette blast bead tangerine peel-flavored essence and application of the same to cigarettes. The cigarette blast bead tangerine peel-flavored essence is composed of tangerine peel extract, acetic acid, sweet orange oil, maltol, citral, and glyceryl caprylate-caprate. The cigarette blast bead tangerine peel-flavored essence can be applied to preparing a tangerine peel-flavored cigarette blast bead. The tangerine peel-flavored cigarette blast bead can be applied to a filter stick to prepare blast bead cigarettes. According to the cigarette blast bead tangerine peel-flavored essence and the application of the same to the cigarettes and through combination with a relatively complete blast bead production process, cigarette blast bead products stable and uniform in quality can be obtained. When arranged inside a cigarette filter tip, the cigarette blast bead can well weaken irritancy of the cigarettes, improve and enrich the flavor of the cigarettes, and significantly improve the flavor richness, the sensory quality and the smoking enjoyment of the cigarettes. Therefore, the cigarette blast bead tangerine peel-flavored essence and the application of the same to the cigarettes are high in application value and generalization and application significance to design, development, production and marketing of blast bead cigarettes.

The invention discloses a feed sweetener, comprising the following components by parts: 70-95 parts of saccharin sodium, 2-5 parts of synergist, 0.2-1.0 part of flavour enhancer and 2-25 parts of glucose, wherein, the synergist is ASP sweet, AK sugar, thaumatin, stevioside and / or maltol; the flavour enhancer is neotame. The feed sweetener is produced by the compound fusion-spray drying method. The feed sweetener has high liquidity, good mouthfeel of sucrose, lasting and stable sweet taste effect and sweet scent flavour. Being added into the feed, the feed sweetener can improve the feed palatability and is suitable for various growth stages of animals.

The invention discloses a meat flavor composition which comprises 4-methyl-5-(2-hydroxyethyl)-thiazole, 4-methyl-5-(2-hydroxyethyl)-thiazole-acetate, 2-methyl-3-furanthiol-acetate, 2-methyl-butyraldehyde, 2-methyl-furanthiol, 1,6-ethanthiol, 2-acetyl-4-methyl-thiazole, 2,4-decadienal, methyl mercatopropanol, 2,6-dimethoxyphenol, clove oil, butyl lactate, 3-methyl mercatopropanol, 2-methyl-2-mercapto-undecane, 3-tert-butyl-4-hydroxyanisole, 2,3,5-trimethylpyrazine, 2-methyl-3-mercaptofuran, ethyl maltol and the like, with the balance being an oil-soluble solvent. The invention also provides a preparation method for the composition.

The invention discloses a tobacco aroma enhancement and moisture retention agent and application thereof. The tobacco aroma enhancement and moisture retention agent comprises, by weight, 1-5 parts of natural product polysaccharide, 2-5 parts of natural product fermentation extraction solution, 0.5-2 parts of sylvite, 30-50 parts of polyhydric alcohols, 2-5 parts of maltol and 5-15 parts of absolute ethyl alcohol. The tobacco aroma enhancement and moisture retention agent and the application thereof have the advantages that the natural product polysaccharide has good physical moisture retention effect on cigarettes, the natural product fermentation extraction solution has good sensory improvement effect, irritation and offensive odor of the cigarettes can be reduced through compounding of the natural product polysaccharide and the natural product fermentation extraction solution, and mellowness and comfortableness of smoke of the cigarettes can be improved, so that the tobacco aroma enhancement and moisture retention agent excellent in performance can be applied to the cigarettes .

The invention relates to a production method for health food-green alga oral liquid using green alga as raw material. The production method includes steps of: crushing green alga, breaking wall, extracting, filtering, centrifugalizing, blending, filling and sterilizing. The invention is characterized in that the wall breaking process employs a mechanical wall-breaking method combined with a enzymolysis method, namely a high pressure wall-breaking equipment is used to crush cell with high pressure, and then cellulase and pectinase are used to break wall of green alga cell to fully release nutrients in the green alga cell; and formula of the green alga oral liquid is: 3-7g / 100ml of oligomeric fructose, 0.1-1.0g / 100ml of beta-cyclodextrin, 0.002-0.008g / 100ml of ethyl maltol, 0.004-0.01g / 100ml of aspartame, 0.004-0.01g / 100ml of acesulfame-K, and 0.01-0.03g / 100ml of citric acid, The green alga oral liquid produced by the present invention is orange liquid, has no algae fishy smell, has refreshing green alga smell, aroma smell, moderate sour-sweet degree, good taste, rich nutrient compositions and immunity-enhancing function, and is a nutrition and health oral liquid with excellent quality.

The present invention discloses a creamy spiced melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasses, saccharin sodium and maltol or cream according to a certain mixing ratio and adopting a certain production process. Said invented creamy spiced melon seed is luscious in taste, and its production process is good and unique.

The invention provides a detection method for simultaneously determining a plurality of flavor substances in cigarette cut tobaccos. The flavor substances comprise furanone, isoamyl isovalerate, maltol, tabanone, menthol, ethyl maltol, 5-hydroxymethyl furfural and anethole. The method utilizes a solvent oscillation extraction method and a gas chromatography and mass spectrometry method to simultaneously determine the contents of a plurality of the flavor substances in the cigarette cut tobaccos; and the contents of a plurality of the flavor substances in a detection sample is calculated by the steps of preparing the detection sample, preparing a standard solution of a plurality of the flavor substances, preparing a sample solution and carrying out gas chromatography and mass spectrometry analysis. The method disclosed by the invention can accurately measure the contents of a plurality of the important flavor substances in a cigarette cut tobacco sample and is used for effectively evaluating the flavoring uniformity of the cigarette cut tobaccos, so as to provide the powerful technical support to a cigarette tobacco primary process. The method disclosed by the invention has the advantages of rapidness and convenience, simplicity in operation, good repeatability and high assay determination flexibility; and the recycling rate of a plurality of the important flavor substances can meet the requirements.

The invention discloses a Graber's reacting method in the maltol manufacturing course, which comprises the following steps: a. extracting the autoclave into vacuum under -0. 04Mpa; b. aerating chloromethane to do Graber's reaction; controlling the pressure below 0. 25Mpa and temperature below 80 deg. c; c. cooling the temperature below 35 deg. c; decompressing to aerate nitrogen to protect; adding the material into another autoclave to drip furfural to do additional reaction; adopting the retained 2%-3% Graber's agent in the Graber's autoclave as the catalyst to lead Graber's reaction. The invention improves the equipment utility and receiving rate under low pressure without heating, which shortens the manufacturing time with high equipment utility.

The invention discloses a maple flavor formula, which is mainly composed of ethyl maltol, methyl cyclopentenolone, ethyl butyrate, furanone, vanillin, a caramel reactant, maltol, 2,3,5-trimethyl pyrazine, isoamyl alcohol and guaiacol. The maple flavor prepared by the formula has obvious advantages that caramel reactant obtained from natural reaction is used as the key material, and a matching formula is employed for preparation of the maple flavor. As a food additive used in food, the maple flavor can endow a product with a maple aroma and taste with natural sense; at the same time, the added natural caramel reactant reduces stiff chemical smell of a single aroma material for the product and increases maple taste, so that the quality and quantity of aroma are higher than those of the similar domestic essence; and the heat resistance and stability of the product are also higher than those of the similar domestic product.

The invention discloses a preparation method of mango-flavored essence for electronic cigarettes. The preparation method comprises the following preparation steps: step 1, preparing raw materials according to certain mass percent; step 2, stirring and mixing prepared cis-3-hexen-1-ol, cis-3-hexenyl acetate, ethyl acetate, ethyl butyrate, allyl hexanoate, butyric acid, glyceryl triacetate, propylene glycol, phenethyl alcohol, ethyl thioacetate, para-mentha-8-thiolone and delta-decalactone / ethanol in a sealed space; step 3, sequentially adding prepared ethyl maltol, maltol, cedar leaf oil, sweet orange oil terpeneless, linalool and mango ketone into the stirred mixed solution; stirring until all the raw materials are completely dissolved; step 4, putting a mixed solution at room temperature and ageing for 30h to 60h. According to the preparation method of mango-flavored essence for the electronic cigarettes, disclosed by the invention, the mango-flavored essence has a special rich and fresh mango flavor and the flavor is rich, mellow and lasting; the mango-flavored essence has no nicotine, has the mango flavor which is favored by the majority of female consumers and has the effect of refreshing breath of a user.

The invention relates to a beverage taking chicory extract and coffee as main raw materials, and a method for producing chicory extract. The beverage is invented mainly for solving the problem that the prior coffee beverage is not good in taste and easy to cause calcium deficiency for human bodies after long-term drinking. The chicory extract is first made by washing chicory roots, cutting up the chicory roots, adding water 2 to 20 times of the weight of the chicory roots to the chicory roots, heating the obtained product to between 80 and 100 DEG C, preserving heat for 30 minutes, filtering the obtained product, obtaining a filtrate, repeating previous operation again to obtain another filtrate, combining two filtrates and performing spray drying or using a dryer for drying. And then the chicory coffee beverage is made, wherein the weight percentages of the raw materials in a formulation are: 20 to 50 percent of instant coffee, 10 to 70 percent of the chicory extract and 10 to 30 percent of non-dairy creamer; an appropriate amount of sweetener is added in addition; and ethyl maltol and vanillin which account for 0.001 to 0.1 percent of the total weight of the formulation respectively can be added. The beverage has the advantage of reducing calcium loss of the human bodies, along with better taste than simple coffee beverages.

The present invention belongs to the field of cigarette packing technology. The essence fore aluminum foil paper for packing cigarette consists of Peru extractum, tree moss concrete, tamarind extractum, refined rose oil, tobacco extractive, bourbonal, ethyl acetate, isoamyl acetate, benzyl cinnamate, erthyl maltol, phenethyl alcohol, carvol, 4-hydroxy-2, 5-dimethyl-3(2H)-furaldone, propylene glycol and alcohol in certain proportion. It has rich fragrancy and high quality stability.

A baking flavoring agent of fire-cured tobacco leaves is characterized in that the flavoring agent is made from the following components by weight percentages: 1%-5% of hydrogen peroxide, 0.05%-0.25% of beta-methyl pentanoic acid, 0.01%-0.05% of ethyl maltol, 1%-4% of acetic acid, and 90.70%-97.94% of water. The way for using the flavoring agent is as follows: after the tobacco leaves ripen and are picked, the flavoring agent is evenly sprayed on the front face and rear face of the tobacco leaves by a sprayer until the surfaces of the tobacco leaves become wet but not drop water; 200g-250g of the flavoring agent is used for every 100 tobacco leaves; after being sequentially arranged on rods, the tobacco leaves are put in a cool place for airing, and then put in a baking room for normal baking. Test data prove that application of the flavoring agent of the invention to the pre-baking treatment of the fire-cured tobacco leaves can greatly improve the content of a petroleum ether extract in the tobacco leaves, effectively promote the aroma quality, and obviously improve the aroma content and aroma concentration.

The invention discloses an areca flower tea beverage which is prepared by mixing the following ingredients in parts by weight: 89 percent to 90 percent of extract liquid of areca flower, 0.2 percent to 0.4 percent of concentrated juice of passion fruit, 3.5 percent to 4.5 percent of white sugar, 5.8 percent to 6.1 percent of glucose syrup, 0.007 percent to 0.015 percent of citric acid, 0.007 percent to 0.015 percent of malic acid, 0.11 percent to 0.12 percent of caramel colour, 0.02 percent to 0.03 percent of lemon yellow and 0.1 percent to 0.2 percent of ethyl maltol. According to the invention, the process adopts areca flower to produce the tea beverage and is a big break of deep processing of conventional tropical crops; particularly, various nutrient substances beneficial to human bodies in the areca flower raw material are kept to the greatest degree by utilizing a unique production process; particularly, the tea beverage is rich in arecoline, areca polyphenol and free amino acid, has good taste, is full of nutriments and is incomparable to tea beverages obtained by processing other tea, fruit juice and dry flower raw materials.

Sweet orange daily chemical essence is disclosed, and mainly used in daily chemical products. The sweet orange daily chemical essence comprises following components by weight: 0.01-0.30% of aldehyde type perfume, 0-0.30% of alcohol type perfume, 0-0.50% of ester type perfume, 0.01-0.05% of ethyl maltol, 0.01-0.05% of nootkatone, 0-2.20% of alkene type perfume and 0.01-10% of plant essence oil, with the balance being ethanol. The sweet orange daily chemical essence is used in daily chemical products and the daily chemical products can have a flavor that is the same as natural sweet orange and is natural.

The invention discloses a novel flavoring filter tip. The filter tip is prepared from the following steps of: selecting flavoring granules with the diameter of 20 to 40 meshes; uniformly adding 3 mg of the flavoring granules into filter tip tows per millimeter so as to prepare a functional filter tip through a filter tip molding machine; and rolling the functional filter tip and a base rod through a composite molding machine according to a length ratio of 10:15 so as to obtain the flavoring filter tip. By taking aluminum silicate as a carrier, the flavoring granules are prepared from the following components in part by weight: 4 parts of Yunnan cigarette absolute oil, 1.5 parts of oak moss absolute oil, 0.5 part of tree orchid absolute oil, 4 parts of maltol, 15 parts of caramel colorant, 65 parts of propylene glycol, and 10 parts of water in a granulator. The novel flavoring filter tip can make cigarette flavoring substances increased by 17.7 percent over the same period, make the comprehensive rate of the flavor increased by 10 percent over the same period, and make the qualification rate of the length ratio of the flavoring filter tip reach 100 percent.

The invention relates to a menthol perfume precursor compound, a preparation method and application of the menthol perfume precursor compound, belonging to the technical field of perfume chemistry. The compound provided by the invention is the compound as shown in formula (I) described in the specification or the salt of the compound as shown in the formula (I). The preparation method comprises the following steps: by taking menthol and succinic anhydride as raw materials and reacting under the catalytic effect of p-toluenesulfonic acid, thereby acquiring monobutyl succinate monoester; reacting monoester with thionyl chloride, thereby acquiring acyl chloride; reacting acyl chloride with maltol, thereby acquiring the final product (menthol maltol ester). The compound acquired according to the technical scheme provided by the invention has high stability; the volatility of the compound is lower than that of the traditional perfume menthol; the compound has peppermint fragrant and sweet flavor; the operation process is simple; the application prospect is wide.

The invention relates to a mother liquid processing method during the production of maltol (and ethyl maltol) and a device used for realizing the method, and the invention is characterized in that mother liquid in a mother liquid tank (1) and an extractant chloroform in a chloroform tank (15) are sent respectively by a flow ratio of 20:1 into the upper part and the lower part of an extraction tower (4) by a pump (2) and another pump (17), and the two phases of the chloroform and mother liquid are countercurrently contacted in the extraction tower due to gravity difference, then little amount of maltol in the mother liquid is converted into the extractant phase and drained into an accumulator tank (7) from the bottom of the tower and the mother liquid is drained into a waste liquid tank (20) form the top of the tower. The extractant phase containing maltol is sent into a distiller (9) and heated at the temperature of 90 DEG C to steam out chloroform which is condensed in a condenser (13) and sent into the chloroform tank (15) for recycling. The surplus maltol in the distiller (9) enters a refrigerating kettle (11) and is freezed at the temperature of about 10 DEG C to crystallize out the maltol, the half-finished product of the maltol is taken out and processed through a sublimating process.

The present invention discloses a chili sauce and a production method thereof, belonging to the technical field of food processing. The chili sauce is made of the following components: line peppers and capsicum annuum, dried chili powder, scallion, ginger, garlic, bean paste, star anise powder, Chinese red pepper powder, salt, monosodium glutamate, soybean oil, white sugar, disodium 5'-ribonucleotide, chicken essence powder, D-sodium isoascorbate, maltol, Chinese red pepper oil, chili oil, beef oil and potassium sorbate. The chili sauce is prepared by brewing the fresh peppers, dried chili powder, Chinese red pepper powder, star anise powder and other raw materials in the soybean oil, which not only ensures the products to have fresh red color and luster, but also keeps the intact structure morphology of the chili fruits, and thus the products have good shape, color and luster, are attractive, and can improve appetite. After the chilies are fried in the oil until the chilies are well-done, the chilies have thick meat texture, do not get soft, and are fragrant and crisp and tasty. Besides, the fermentation time is reduced, and thus the shelf-life is extended. The chili sauce can significantly promote appetite.

The invention discloses an impurity removing process for an ion-absorbed rare earth ore leaching mother liquor. The impurity removing process comprises the following steps: performing solid-liquid separation on the leaching mother liquor containing impurities through a fine sieve; discharging the leaching liquid into an impurity removing tank and adjusting a pH value; adding a chemical impurity removing agent; stirring using a compressed air; adding methylcyclopentenolone, or maltol, or ethyl maltol, asparagine or glutamine; adding yellow mud and propylene glycol alginate as a settling assistant; fully stirring using the compressed air; stopping the air stirring, and leaving the impurity removing tank to stand for about 8 hours; discharging the clarified and purified upper mother liquor into a rare earth precipitation separation tank through a supernate discharging pipe having a soft connection; after depositions and impurity removing slags accumulated on the bottom layer of the impurity removing tank range from 0.5 m to 1.0 m, discharging the depositions and impurity removing slags into an impurity removing slag tank through a bottom slag discharging pipe; after further airing orpress-filtering dehydration of the impurity removing slags in the impurity removing slag tank, storing the aired and dehydrated impurity removing slags; and returning the supernate to the impurity removing tank. According to the impurity removing process for the ion-absorbed rare earth ore leaching mother liquor, the adopted reagent is safe and environmentally friendly, the environmental hazards are small, the impurity removing rate is high, rare earth ion loss is small, and the subsequent rare earth product quality is high.