108 results about "Mint Flavor" patented technology

The invention belongs to the technical field of food production of nuts and roasted seeds and nuts and particularly discloses iced tea melon seeds and a production method thereof. According to the iced tea melon seeds, raw materials adopt white melon seeds in the Northeast; natural spices adopt green tea, anise, cinnamomum tamala, glycyrrhiza uralensis fisch, zanthoxylum schinifolium, fennel, rhizoma zingiberis and alpinia officinarum hance; seasonings adopt table salt, soybean oil, mint essence, saccharin sodium, sodium cyclamate, acesulfame, vanillin, citric acid, ethyl maltol and monosodium glutamate. Before being fried, the white melon seeds are washed, are boiled and then are washed and peeled and a concentrated soup base is obtained by stewing; the auxiliary materials are added and the peeled white melon seeds are boiled in blended soup; the white melon seeds are stacked after being boiled and then are roasted and fried; and finally, the white melon seeds are finely selected and cooled and then are packaged and stored. The iced tea melon seeds have uniform appearance granules and bright color and luster; the white melon seeds are easy to crack and can be cracked into three parts once, so that shells and kernels are completely separated; people feel cool and refreshing when eating the white melon seeds; the white melon seeds have prominent mint flavor and rich tea flavor; the melon seed kernels are crispy and have a long aftertaste.

The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of radix isatidis, 4-5 parts of achene of great burdock, 1-2 parts of calyx seu fructus physalis, 3-4 parts of gotu kola, 2-3 parts of Indian Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle wine with same salt content with that of the pickle liquid, the osmotic pressure of egg white and the osmotic pressure outside the shell are consistent, so that salt permeates into egg yolk for dehydration of the egg yolk, salt content of the egg white may not rise, the first phase is quickly completed by vacuum pickling, by addition of the Chinese liquor, the coagulation of protein is accelerated, the egg yolk releases oil quickly, the egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor aroma, rich in coconut flavor, and rich in mint flavor.

The invention relates to a brewing process of yellow wine, and particularly relates to yellow wine fermented at a low temperature. The brewing process solves the technical problem that the fermentation of the yellow wine is realized at a low temperature, after the yellow wine is successfully fermented, the secondary fermentation time of the yellow wine yellow wine can be shortened, so that the quality is ensured, and the productivity of an integral yellow wine industry is enhanced. According to the invention, the problem of high temperature fermentation is solved by adopting a mint extracting solution; low temperature fermentation the same as that of grape wine is adopted in order to ensure that the natural taste of a mint flavor can be retained, so that the natural primary taste is retained; the grape wine is used for retaining the grape taste.

The invention discloses a processing method of preserved plums with a mint flavor and relates to the technical field of food processing. Green plums are processed by following seven steps: (1) selecting raw materials, (2) pickling the green plums, (3) rinsing, (4) airing, (5) boiling to prepare a liquid, (6) dipping in the liquid and (7) drying. The green plums of high quality are adopted and processed. Bamboo slips prepared from fresh bamboo are used during the step of airing so that the airing process is cleaner and the preserved plums are provided with bamboo fragrance. Mint is added into the dipping liquid, and therefore the flavor of the preserved plums is more refreshing by combination of the preserved plums and the mint, Taste of the preserved plums is better and richer by combination of cool taste and sour taste, and the preserved plums are rich in nutrition and have good effects of promoting salivation. The green plums are usually eaten freshly, unfavorable for storage and short in growth period. By processing the green plums into the preserved plums with the mint flavor, comprehensive utilization of the green plums is achieved, and economic value and nutrition value are improved. The preserved plums with the mint flavor are sweet and refreshing, are warm in nature and capable of promoting salivation, quenching thirst, promoting digestion and improving appetite, and are delicious food.

The invention relates to the field of a wet tissue, and in particular relates to a specific wet tissue for a kitchen, belonging to the field of articles of everyday use. A base material cloth is made from a cotton spunlace cloth, so that scraps of paper can not be generated; ethylene diamine tetraacetic acid and fatty alcohol-polyoxyethylene ether contained in the wet tissue are active ingredients for removing oil stain, and are combined with total moisture of the wet tissue, so that the oil stain and the blot can be conveniently removed; and the wet tissue contains pure shea butter and field mint, the wet tissue has light mint flavor, and the taste of the oil stain is covered by the taste of the mint when the wet tissue is used, so that the fresh feeling is brought to people.

A healthy and more nutritious carbonated beverages/soda formulation that will relieve the concerns from the public on carbonated beverages/soda drinking and health. In addition to traditional components (carbonated water, citric acid, natural flavor, preservatives), each can contains 10% or less daily value of the following ingredients: Calcium, Vitamin D₃, Magnesium, Vitamin C. Carrot juice or β-carotene provides precursors for Vitamin A. The sugar is about 50% of the current amount. Aspartame in reduced current amount can be used instead of sugar with the above components to make diet carbonated beverages/soda. Mint flavor can be added to the above formulations in addition to the tradition carbonated beverages/soda flavors. Variation of quantity, source of ingredients and composition of the above formulation can be made according to specific situation. Each person can drink one to two cans per day in addition to vitamin or calcium supplementation. Up to 10 cans can be consumed per person per day if no calcium or vitamin tablets intake. It is consumers' responsibility to follow the instruction on the label.

The invention relates to the technical field of food and particularly relates to a method for preparing mint-flavored fermented soybean. The method comprises the steps of soaking, cooking, inoculating and fermenting, and mixing materials, wherein the material mixing step comprises the steps of uniformly mixing a semi-finished product with green tea powder and mint leaf powder according to a weight ratio of 100 to (4-6) to (1-2), and stewing to become tasty. The lobster sauce prepared by the method has mint flavor, thereby being cool in mouth and having the healthcare effects of the mint, and moreover, the fermented soybean is low-salt and is free of preservative, thus being a pure natural product. The method provided by the invention is simple in process and is suitable for industrial scale production.

The invention belongs to the field of pharmaceutical preparations, and relates to ramelteon sublingual tablets and a preparation method thereof. The sublingual tablet contains effective amounts of ramelteon, a filler, a disintegrant, a lubricant, and a flavoring agent, and the proportion of a main drug is 0.1 to 0.5%; the filler is selected from one or a combination of mannitol, lactose, sucrose and xylitol; the disintegrant is selected from one or the combination of crospovidone, cross linked sodium carboxymethyl cellulose, and low-substituted hydroxypropyl cellulose; and the lubricant is selected from one or a combination of magnesium stearate, aerosil, and sodium stearyl fumarate; and the flavoring agent is mint flavor. The invention also provides the preparation method of the ramelteonsublingual tablets, that is, ramelteon and the filler are ground and mixed by a ball mill, and mixed with the disintegrating agent, the lubricant, and the flavoring agent, and the materials are pressed to prepare tablets. The ramelteon sublingual tablet of the invention can avoid the first pass effect of the liver and improve the bioavailability.

The invention discloses mint essence for a heat-not-burning cigarette, tobacco sheet and the heat-not-burning cigarette. The mint essence comprises mint essence base and auxiliary essence base, wherein the mint essence base comprises a base agent and at least three menthyl esters; a ratio of the mass sum of the menthyl esters to the mass of the base agent is (44-90) : (912-824); the auxiliary essence base comprises essential oil, dihydrocoumarin, heliotropin, vanillin and tonka bean extract; and a ratio of the mass sum of the menthyl esters to the mass of the auxiliary essence base is (44-90): (44-86). According to the mint essence, the menthyl esters are adopted as mint flavor sources of the mint essence, so that the defects of strong volatility and short storage time of menthol are effectively improved; and the mint flavor can be uniformly and stably released in the heat-not-burning cigarette, and can further improve and modify the fragrance.

The invention discloses an air freshener which comprises the following raw materials in parts by mass: 20-30 parts of eucalyptus leaf volatile oil, 25-40 parts of Hangzhou chrysanthemum volatile oil, 5-7 parts of methanol, 7-10 parts of solubilizer, 2-5 parts of mint oil, 4-8 parts of dandelion and 1-3 parts of borneol. The freshener adopts the eucalyptus leaf volatile oil and the Hangzhou chrysanthemum volatile oil, is extracted from the nature and is free from additives, the dandelion has effects of clearing away heat and toxic materials, and the mint flavor allows air to be fresher.

The invention relates to the technical field of electronic atomized liquids, and particularly discloses a CBD-containing mint electronic atomized liquid and a preparation method thereof. The mint electronic atomized liquid is prepared from the following raw materials: green mint essence, lobular mint essence, iced mint essence, watermelon essence, orange essence, a cooling agent, spearmint oil, peppermint oil, ethyl acetate, ethanol, deionized water, pure ethyl maltol, vanillin, a sweetening agent, menthol, L-carvone, menthyl lactate, CBD oil, propylene glycol and vegetable glycerin. The mint electronic atomized liquid has the advantages of being good in restoring feeling, pure in mint flavor, comfortable and natural in cool taste, moderate in cool degree, good in smoke amount, natural and comfortable in aftertaste and good in smoking taste. The CBD is grafted into the electronic atomized liquid, the fragrance, comfort and the like of the mint electronic atomized liquid are not affected, the health effect of the mint electronic atomized liquid is further improved, and the mint electronic atomized liquid has a wide application prospect.

The invention provides preparation and application methods of a mint-flavored fiber felt applied in heat not burning tobaccos. The mint-flavored fiber felt applied in the heat not burning tobaccos isprepared by mixing and adding fragrance-containing microcapsules and carriers into solvent to prepare a mixed solution with 8-14% of the mixture by weight percentage, then standing the mixed solutionfor defoaming to obtain a spinning solution, preparing fiber in an electrostatic spinning machine and then removing residual solvent, wherein the mint-flavored fragrance-containing microcapsules are apowder sample prepared by mixing and dissolving gelatin and polysaccharides in water to prepare a wall solution with a mixture concentration of 0.5-2.0%, then adding and continuing to stirring mint-flavored essence into the wall solution for emulsification, adding in curing agent and heating the mixed solution for curing for 1-4 h and performing standing, suction filtration, cleaning and drying.When added into the filter tip of a heat not burning cigarette, the mint-flavored fiber felt can slowly release fragrance when high-temperature smoke passes through so that the heat not burning cigarette can be durable in fragrance, meanwhile smoke temperature can be reduced, and a consumer can acquire better sensual experience.

The invention provides a mint filter stick having the special flavor and form equipment thereof. The special flavor having the special mint essence is added to filter core tows of the filter stick or essence lines internally arranged in the tows. The special mint essence is formed by preparation of an A composition and a B composition. The A composition contains a solvent including 1-5% ethanol, 2-5% menthyl acetate and the like and the mint-kind essence including 20-30% menthol, 0.5-3% vanillin and the like. The B composition contains a cosolvent including 3-20% glycerin or ethyl acetate and a fixative including 0.2-2% Beta-cyclodextrin. The mint filter stick can be made to be a cigarette having the mint flavor. During smoking, a mint aroma is obvious and has a sense of coolness and is layered; after taste in an oral cavity is pure and comfortable; and the device can be used for making other types of filter sticks at high production efficiency and causes little population.

The present invention provides filter rod center line rubber capable of slowly releasing mint flavor and a preparation process thereof, the filter rod center line rubber is prepared by mixing the following components by weight: 35-50% of original cigarette center line rubber, 15-25% of a starch solution and 35-45% of mint essence. The starch solution is prepared by dissolving modified starch into the water according to the mass ratio of 1:2-4. The product has good flow property, ideal bonding effect and suitable drying speed and other characteristics, a mint essence loading capacity in the system is high, when the is used in filter rod center line rubber cigarettes, the flavoring effect is stable, mint is significant in cool and refreshing characteristics, and clean and comfortable in remaining flavor, in the suction and absorption process, fragrance release is uniform, the fragrance is lasting, and the filter rod center line rubber is suitable for being used as an effective complementary material flavoring manner for preparation of mint cigarettes.

The invention relates to a production method. Firstly the sweet potato is washed cleanly, the peel of the sweet potato is peeled off in strips, and the sweet potato is soaked in a honey mint solutionand aired for stand-by application; the sweet potato core is placed in a steam box to be steamed, and then ground to be sweet potato powder after being well steamed, milk and honey are fused into thesweet potato powder to form a mixed raw material combining the milk, the honey and the sweet potato powder, and the mixed raw material is pressed and roasted; the surface of the sweet potato germule is coated with starchiness viscous liquid which is prepared from the honey, water and starch, the peel of the sweet potato is attached to the sweet potato germule, the product is roasted again, and thehoney roasted sweet potato is formed. The production method solves the technological problems that the peel of the sweet potato cannot firmly combine with the sweet potato core, so that the peel is easy to separate from the sweet potato core, and the peel is prone to fracturing, and the honey content and the mint flavor of the food are further increased.

The invention provides a composite sterilizing agent, and relates to the field of sterilizing liquid. The composite sterilizing agent is characterized in that flavoring agents are added; in the use process, fresh and elegant mint flavor is realized; the sterilizing agent is suitable for being used for skin and air sterilization; the sensory happiness of people can be improved. In addition, the sterilizing agent contains various sterilization ingredients; the goal of fast and efficient killing can be achieved in epidemic outbreak places or during flu spreading. The sterilizing agent also contains metal corrosion inhibitors; the inhibition effects can be achieved on the corrosion on the surface of metal objects; the substitute use can be realized for occasions in which some chlorine-containing disinfectants cannot be used due to corrosion; the sterilization effect and the sterilization time are both superior to the chlorine-containing disinfectants.

The invention discloses mint-flavored sauced duck tongues which comprise the following raw materials in parts by weight: 180-200 parts of duck tongues, 30-40 parts of mint, 20-30 parts of garlic sprouts, 20-30 parts of onions, 10-20 parts of chrysanthemum, 5-6 parts of kudzu vine roots, 4-5 parts of dandelion, 5-6 parts of wheat seedlings, 3-4 parts of scouring rush, 4-5 parts of coptis chinensis, 4-5 parts of golden cypress, 3-4 parts of dragon tongue leaves, 3-4 parts of four-leaf clovers, 20-25 parts of dry red peppers, 10-20 parts of olive oil, 20-30 parts of black pepper powder, 20-30 parts of cumin powder, 50-60 parts of sesame oil, 30-40 parts of sesame sauce, 50-60 parts of chili sauce, 20-30 parts of soy, 20-30 parts of white vinegar, 10-20 parts of chicken powder, 10-40 parts of edible salt and a proper amount of water. The mint-flavored sauced duck tongues provided by the invention is easy to prepare, has the environment-friendly effect and is fresh in taste; extracts of Chinese herbal medicines such as chrysanthemum with the heat-clearing effect are specially added, so that the mint-flavored sauced duck tongues have very good heat-clearing effects; people eating excessive mint-flavored sauced duck tongues cannot get inflamed; the mint-flavored sauced duck tongues are suitable for being eaten by most of crowds.

The invention discloses lemon and mint flavored sliced dried beef and a preparation method thereof. The lemon and mint flavored sliced dried beef is prepared from the following raw materials in parts by weight: 220 to 250 parts of beef, 15 to 18 parts of lemon, 8 to 10 parts of mint, 3 to 5 parts of oregano leaves, 4 to 6 parts of isolated soybean proteins, 6 to 8 parts of pawpaw powder, 8 to 10 parts of staphylea bumalda DC, 6 to 8 parts of lemon vinegar, a proper amount of pomegranate seed oil, 1 to 2 parts of cassia bark, 2 to 3 parts of Chinese prickly ash, 1 to 2 parts of lysimachia sikokiana, 2 to 3 parts of amomum tsao-ko, 6 to 8 parts of edible salt, 4 to 6 parts of siraitia grosvenorii flowers, 2 to 3 parts of magnolia seeds, 2 to 4 parts of litchi shells and 3 to 5 parts of abrus cantoniensis hance. The lemon and mint flavored sliced dried beef prepared by the preparation method is crispy and chewy, integrates fragrance of lemon and mint, can eliminate greasiness, relieve summer-heat, refresh the brain and stimulate the appetite and has unique flavor; various traditional Chinese medicinal components are further added in the formula, so that the health function is enhanced; the lemon and mint flavored sliced dried beef has the effects of engendering liquid, allaying thirst, regulating qi, assisting digestion and the like, is more delicious by being covered with lemongrass and baked, and is a novel flavored dried beef product having the advantages of greenness, health protection, complete nutrition, leisureness, convenience and the like.

The invention discloses a formula and a preparation method of instant mint-flavored water chestnut. The preparation method comprises steps that: hard peals of water chestnuts are scraped; water chestnuts are washed, and are immersed in disinfecting liquid for 3 to 5 minutes in a semi-aseptic clean factory building, such that the water chestnuts are disinfected; the water chestnuts are then washed with purified water; a specific temperature and a reaction speed in a special stainless steel reaction vessel are configured; the water chestnuts are pickled for 60min with common salt in the reaction vessel; salt liquid is then removed by filtering; vinegar, sugar, mint liquid, and D-sodium isoascorbate are added to the water chestnuts, and the materials are well-mixed; the mixture is then pickled for 60min*8; and the water chestnuts are packed and sealed, such that a fresh vegetable food is obtained. The food is suitable for long-term storage, and is suitable to be eaten instantly in trips, in fields and in construction sites. With the food, natural nutrition components are preserved. The food has unique local flavors.

The invention discloses agilawood melon seeds and a making method thereof. The agilawood melon seeds are made from, by weight, 100 parts of melon seeds, 550 parts of water, 1 part of agilawood nose, 1 part of secret sachet, 0.2 part of sodium cyclamate, 0.12 part of saccharin, 5 parts of white granulated sugar, 0.395 part of sugar AK, 16 parts of table salt, 0.4 part of sodium citrate, 0.8 part of fennel and 0.3 part of Chinese cinnamon. The method includes the steps of melon seed selecting, ash and impurity removing, feeding and cooking for 90-120 minutes, low fire cooking at a temperature of 90-95 DEG C for 30-40 minutes, fragrance obtaining, baking at a temperature of 100-110 DEG C for 4-5 hours, cooling to a temperature of 40-50 DEG C, shell fragrance obtaining, finished product packaging and putting in storage. The defects of the prior art are overcome, the cool head fragrance of melon seeds gets into a mouth first, and mint flavor is natural; the melon seeds are remarkable in medicine fragrance, strong and durable in sweet fragrance, durable in basic fragrance, and strong in fruit fragrance so as to promote body fluid secretion; the melon seeds are distinct in fragrance gradation and rich, full, durable and natural in fragrance.

The invention provides a preparation method and an application of mint-flavored tows for heat-not-burning tobaccos. The preparation method of the mint-flavored tows includes the steps: uniformly mixing fragrance-containing microcapsules and cellulose diacetate; adding mixture into solvents to prepare mixed solution with 15-25% of mixture; performing standing and defoaming; coagulating the mixturein coagulating bath formed by the solvents and water by a wet and dry spinning machine to obtain the tows. A preparation method of the mint-flavored microcapsules includes the steps: mixing gelatin and polysaccharides, and dissolving mixture in water to prepare wall material solution with the mixture concentration of 0.5%-2.0%; adding mint-flavored essence to continuously stir and emulsify mixture, adding curing agents to heat mixture to reach the temperature of 35+/-5 DEG C, and curing the mixture for 1-4 hours; performing standing and extraction filtration, washing away the curing agents remaining on the surfaces of the microcapsules, and drying the mixture at the indoor temperature to obtain the mint-flavored microcapsules. The tows prepared by the method are added into a heat-not-burning cigarette filter, fragrance is slowly released when high-temperature smoke passes, so that the fragrance of a heat-not-burning cigarette is lasting, smoke temperature is reduced, and consumers canachieve better sensual experience.

The present invention discloses a method for increasing the aroma of a black tea powder. The method comprises the following steps: step 1, preparing a black tea powder: adding water to black tea leaves, wherein the solid-liquid ratio is 1:18 g/mL, performing water bath counter-current extraction at 95 DEG C for 30 minutes, cooling the tea leaves to room temperature, performing disc separation, conducting ultra-filtration at 40 DEG C until the turbidity is 3.0 NTU or below, subjecting the obtained solution to reverse osmosis concentration at 40 DEG C until the discharging concentration is 10-12Brix, conducting instant sterilization for 4-6 seconds at 122-130 DEG C, and conducting spray drying to obtain the black tea powder; step 2, preparing a white tea powder: directly crushing white tealeaves to obtain the white tea powder; step 3, mixing reaction: fully mixing the black tea powder and the white tea powder, and carrying out reaction for 2-3 hours; and step 4, performing packaging and storing. The method adds the white tea powder, utilizes microorganisms or biological enzymes in the white tea powder to act on the black tea powder, improves the aroma of the instant black tea powder, and particularly and greatly increases a mint flavor.

The invention provides a preparation method for mint dry-roasted bamboo shoots. The instant dried bamboo shoots, which are prepared by boiling, curing and mint roasting, have the characteristics of being delicious, spicy, rich in mint flavor, fragrant in taste and bright in color and lustre; bamboo shoots are boiled in cool water, and fabric in the bamboo shoots is softened; by roasting through a soft fire, the fabric in the bamboo shoots is further softened; mint leaves are adopted for roasting, so that mint fragrance is integrated into bamboo shoots, and the taste is more fragrant; finally the bamboo shoots are mixed in seasoning oil to further soften the bamboo shoot fabric. The bamboo shoots are more tasty by chewing the fabric, the delicious and tasty flavor of seasoning oil is further enriched, and the bamboo shoots are suitable for people of all ages.

The invention discloses a production process for mint-flavor beef jerky. The production process comprises the following steps: unfreezing raw beef, cutting the raw beef, boiling or marinating, frying, adding seasonings, performing vacuum packaging, and storing. The production process is characterized in that added spices in the seasoning adding process comprise the following raw materials in parts by weight: 30-35 parts of mint, 20-25 parts of anise, 20-25 parts of bay leaves, 5-10 parts of sand ginger, 5-10 parts of liquorice, 3-5 parts of gardenia jasminoides, 3-5 parts of radix angelicae, 3-5 parts of radix curcumae longae, 3-5 parts scutellaria baicalensis and 3-5 parts of honeysuckle. According to the production process, the raw materials can be used for ensuring that the beef jerky does not easily go bad in the quality guarantee period, a preservative does not need to be additionally added, the produced mint-flavor beef jerky cannot be swelled in the storage period, and the bacterial colony indexes meet the specification.