13 results about "Mint Flavor" patented technology

The invention relates to a preparation method of peppermint essence, which solves the problems of quick volatilization and poor durability of the traditional peppermint essence by optimizing the combination of essence components and a slow-release carrier by adopting a multi-layer microcapsule slow-release technology and a nanocapsule technology. According to the method, essence components such as menthol, menthone and leaf isovalerate are mixed with at least two layers of microcapsules, the outer layer microcapsules slowly release fragrance, the inner layer microcapsules quickly release fragrance, and it is ensured that the fragrance is kept for a long time in the using process. Meanwhile, the essence is uniformly dispersed in different carrier systems through ultrasonic-assisted emulsification by adopting a nanocapsule technology, so that the stability and dispersity of the essence are improved. In addition, the temperature-responsive and pH-responsive polymer materials are introduced, so that the release rate of the essence can be adjusted according to the external environment, and the adaptability of the essence is further enhanced.

The invention provides a composite mint freshener, refined research of functions and characteristics and creation and application of a formula optimization system, and relates to the technical field of application of mint flavors, fragrances and food additives. The compound mint freshener comprises main materials, auxiliary materials, supplementary materials and special materials, according to the invention, a formula component optimization system is created on the basis of detailed research on functions and characteristics of formula components of the composite mint freshener, and the formula component optimization system comprises but is not limited to a formula component optimization table tool, an optimization process and an optimization method; the system is demonstrated and applied to preferably select a plurality of compound mint freshener component formulas with technical innovation; and a plurality of novel and practical innovative products are trial-produced by applying a newly created formula. According to the invention, a novel formula optimization mode is created for the application technology of the composite mint freshener to meet the market demand of novel, special and refined professional customization, and the technical characteristics of profession, innovation, mass production, high efficiency and practicability are realized.

The embodiment of the invention provides a water-based mint-flavored essence composition and a preparation method thereof. The water-based mint-flavored essence composition comprises the following components in parts by weight: 70-90 parts of deionized water; 1-3 parts of a mint base; 0.2 to 0.6 part of a cooling agent; 4-8 parts of a solubilizer; 10 to 15 parts of a humectant; 1-2 parts of an anti-crystallization agent; and 0.1 to 0.2 part of a pH buffer agent. According to the water-based mint-flavored essence composition and the preparation method thereof provided by the embodiment of the invention, through reasonable selection and weight part optimization of all the components, the defects in the prior art are specifically solved, and multiplication of the technical effect is realized through the synergistic effect of the components. The composition ensures long-term stability, uniform solubility, and rich taste levels.

The invention relates to a mint flavor composition. The invention discloses a mint flavor composition comprising certain mint flavor components. The composition provides a cost-effective alternative to mint oil of natural origin.

This invention discloses a low-temperature preparation process for sugar-free mint-flavored soda water with high menthol retention rate, belonging to the field of food industry technology. The process includes the following steps: pre-cooling drinking water to 0-4°C to obtain cooling water; pre-cooling mint concentrate to 0-5°C to obtain cooled mint concentrate; adding the cooled mint concentrate to the cooling water under a nitrogen protective atmosphere and mixing; vacuum deoxygenating the mixture to reduce the dissolved oxygen concentration to below 1.5 mg / L; introducing carbon dioxide into the deoxygenated mixture for carbonation, controlling the temperature at 0-8°C; adding sodium bicarbonate and acesulfame potassium to obtain the mint-flavored soda water base; and performing nitrogen-displacement low-temperature filling at 0-8°C to obtain the finished product. This invention, through low-temperature operation throughout, nitrogen protection, and vacuum deoxygenation, effectively inhibits the volatilization and oxidative degradation of menthol, achieving a menthol retention rate of over 90% and significantly improving the product's shelf-life stability.

The utility model relates to filter technical field, especially a refreshing cigarette filter, including mouthpiece, taste improving pipe and connecting pipe, the mouthpiece is detachably connected with taste improving pipe, taste improving pipe is detachably connected with connecting pipe, be equipped with first baffle in taste improving pipe, be equipped with second baffle in connecting pipe, be equipped with a plurality of taste improving granules in taste improving pipe and connecting pipe, a plurality of taste improving granules are located between first baffle and second baffle, the inside of the one end of connecting pipe away from taste improving pipe is provided with three -step hole, three -step hole can assemble common cigarette, flue gas passes through connecting pipe, taste improving pipe and mouthpiece and enters the oral cavity of people, when passing through taste improving pipe, can enfold and carry the volatile substance of taste improving granule among them, make people can feel the minty flavor and corresponding flavor, rich cigarette's taste.

The present application relates to a kind of mint taste heating cigarette, the preparation method of the mint taste heating cigarette includes: (1) after cutting Chinese medicine composition and tobacco raw material are mixed to obtain mixture, then the mixture is sequentially carried out microbial treatment and supercritical extraction, obtain supercritical material;(2) after supercritical material, mint additive and smoke agent are mixed, tobacco section is prepared by machine to obtain;(3) after filter tip section and tobacco section are wrapped by wrapping paper and formed, the mint taste heating cigarette is obtained;The Chinese medicine composition includes radix puerariae, radix scrophulariae and rhizoma coptidis;The mint additive includes any one or at least two combinations of mint leaf, mint class cooling agent or mint blasting bead.The heating cigarette of the present application is easy to stimulate gastrointestinal and other problems caused by mint additive, by adding suitable traditional Chinese medicine ingredients, combined with the pharmacological action of active ingredient, targetedly relieve this kind of gastrointestinal irritation, and will not cause additional burden to human body.

This invention, entitled "A Mint-Flavored Sweet Potato Starch and Its Preparation Method," belongs to the field of food technology. The technical problem to be solved is to provide a mint-flavored sweet potato starch with improved elasticity, chewiness, tensile strength, adhesiveness, anti-sticking properties, low breakage rate, and resistance to steaming and soaking. The key technical points are: the sweet potato starch is made from the following raw materials in parts by weight: 100 parts sweet potato starch, 0.8-1.5 parts edible salt, 1.2-3.5 parts compound thickener, 1-5 parts mint extract, and 85-95 parts water.

The utility model relates to a cigarette filter stick, in particular to an orange mint flavor gel binary composite filter stick. The orange and mint flavored gel binary composite filter stick comprises a three-circle hollow filter stick section and a gel base stick section, one end of the three-circle hollow filter stick section is connected with one end of the gel base stick section, the three-circle hollow filter stick section is of a three-circle hollow structure in a three-circle integrated shape, and a gel line with orange and mint taste is arranged in the gel base stick section. The orange and mint flavored gel binary composite filter stick provided by the utility model can give fresh and cool mint fragrance to mainstream smoke when a cigarette is smoked.

The invention discloses a water-soluble minty essence, a buccal product, an atomization matrix and an electronic atomization device. The water-soluble minty essence is prepared from the following components in parts by mass: 26.1 to 42.3 parts of a characteristic aroma substance, 0.06 to 0.1 part of a flower aroma substance, 0.1 to 0.3 part of a green sesame aroma substance, 0.9 to 1.5 parts of a fruit aroma substance, 14 to 16 parts of a cooling factor, 0.9 to 1.8 parts of a fresh factor and 0.01 to 0.03 part of a softening factor. Wherein the characteristic aroma substances comprise at least one of the following substances: L-menthone, menthyl acetate, cineole and L-carvone. The water-soluble mint-flavored essence disclosed by the invention is high in flavor reduction degree, easy to prepare and relatively good in water solubility.

This invention provides a novel technology that can suppress off-flavors and irritating aftertastes in mint-flavored beverages containing carvone. [Solution] A mint-flavored beverage containing carvone and furfural, wherein the furfural content is 0.1 ppb or more, and the ratio of the furfural content (B)(ppb) to the carvone content (A)(ppb) (B) / (A) is greater than 0 and 5.0 or less. The carvone content can be 0.1 ppm or more.

The invention belongs to the technical field of tea processing, and particularly relates to composite seasoning black tea, which is prepared from the following raw materials in percentage by mass: 91.5 to 94.2 percent of black tea base, 1.35 to 1.65 percent of green apple flavor essence A, 0.25 to 0.35 percent of green apple flavor essence B, 0.08 to 0.12 percent of red apple flavor essence, 0.16 to 0.24 percent of mint flavor essence, 1.6 to 2.4 percent of dried apples, 1.6 to 2.4 percent of mint leaves, 0.75 to 1.4 percent of thyme and the like. The composite seasoning black tea is clear, red and bright in soup color, good in luster and rich in fragrance level, apple fragrance and mint fragrance in a proper proportion are coordinated and unified with the taste and fragrance of the tea soup, the sweet taste of the fruit fragrance appropriately neutralizes the slight astringent taste possibly existing in the black tea, and the sweetness of the fruit fragrance is effectively balanced through the tea fragrance. And the tea soup is sweet but not greasy, mellow and sweet.

The present application relates to a kind of mint base, it is characterized in that, by weight parts, including the following components: menthone 10-20 parts;cis-3-hexenal 0-5 parts;Leaf alcohol 0-5 parts;Acetic acid leaf alcohol ester 0-1 part;Carvone 0-10 parts;Menthol 0-20 acetic acid menthyl ester 0-1 part;Mint oil 0-5 parts;Mint extract 0-20 parts.The present application only needs 7 kinds of synthetic raw materials to prepare mint essence.Make the beverage, fruit juice, syrup, jam, fermented milk, flavored milk beverage etc. beverage and other food added with this mint essence enhance the natural mint aroma of its explosive, rich in taste.