436 results about "Maltol" patented technology

The invention discloses a mulberry enzyme beverage. The mulberry enzyme beverage contains the following ingredients in percentage by weight: 20-50% of mulberry enzyme raw solution, 0.5-1.0% of maltol, 0.1-0.2% of galactooligosaccharide, 0.01-0.02% of acesulfame-K and 48.78-79.39% of water. A preparation method of the mulberry enzyme beverage disclosed by the invention comprises the steps of preparing the mulberry enzyme raw solution, mixing, carrying out membrane filtration, sterilizing, and pouring to obtain a mulberry enzyme beverage finished product. The mulberry enzyme beverage disclosed by the invention is transparent and violet-red, has no precipitate, and is strong in aroma and soft and slightly sweet in taste. According to the preparation method, mulberries are fermented, so that the nutritional healthcare ingredient, namely mulberry enzyme, can be reserved to the maximum. The mulberry enzyme beverage prepared by the method disclosed by the invention has good taste and long after-tasting aroma and can balance an endocrine system, maintain the pH of the constitution and enhance the human immunity during long-term drinking.

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 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 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.

The invention relates to a cigarette flavoring essence, in particular to a cigarette flavoring essence for supplementing bean aroma note. The flavoring essence is prepared by mixing the following raw material components in part by weight: 34.6 to 49.6 parts of 95 percent ethanol, 0.2 to 0.3 part of maltol, 0.5 to 0.6 part of dendranthema indicum essential oil, 0.1 to 0.2 part of acetophenone, 0.4to 0.5 part of vetiver oil, 10 parts of propylene glycol, 2 to 3 parts of peanut shell extract, 10 parts of water, 1 to 2 parts of Indian trum etflower seed extract, 0.2 to 0.3 part of coffee extract, 0.2 to 0.3 part of acanthopanax bark essential oil, 2 to 3 parts of radix stephaniae tetrandrae extract, 0.5 to 0.7 part of 10 percent coconut aldehyde, 1 to 2 parts of fortune eupatorium herb extract, 4 to 5 parts of gamma-valerolactone, 4 to 5 parts of gamma-hexalactone, 3 to 5 parts of radix sophorae tonkinensis extract, 1 to 2 parts of heartleaf houttuynia herb extract, 0.1 to 0.2 part of heliotropin, 10 to 15 parts of vanilla bean tincture and 0.2 to 0.3 part of vanillin. The flavoring essence obviously supplements bean aroma note and has comfortable aroma and good sweet feeling, and when the flavoring essence is added in tobaccos, rich aroma feeling is obviously improved.

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.

The invention discloses a method for removing sour and bitter taste of a squid. The method comprises the steps of (1) a pre-treatment step: cutting a squid tissue to be treated into small squid pieces for later use; (2) a soaking step: dissolving an aquatic product composite acid removal agent containing 3-6 parts of sodium hexametaphosphate, 0.5-0.9 part of ethyl maltol, 3-6 parts of sodium citrate and 4-8 parts of sodium polyphosphate in parts by weight into water, and mixing with the small squid pieces in the step (1), wherein the mass percentage of a composite acid removal liquid solute in water is 0.2-0.5%, the soaking time is 5-9 hours, and the soaking temperature is 4-6 DEG C; (3) a rinsing step: taking out the small squid pieces subjected to soaking treatment, draining water, and rinsing cleanly by using clean water with 4-6 DEG C. The method disclosed by the invention has the advantages of effectively reducing volatile basic nitrogen, improving the smell, and effectively weakening the sour and bitter taste.