187 results about "Orange Flavor" patented technology

The invention discloses a processing method of Congou black tea. Common fresh tea leaves are taken as raw materials and the processing method comprises the following steps of cold air withering, hot air withering, spreading, rolling, fermenting and drying. According to the invention, the original technology of Congou black tea is inherited, improved and innovated, so that the problems of low efficiency and high quality fluctuation of Congou black tea in the production process are solved effectively; the prepared Congou black tea is thin and fine, shows peak seedlings, is smooth in color, has bright red and yellow soup color, is mellow in taste, has heavy sweet orange flavor, is bright red in leaf bottom, and lays a good foundation for occupying the tea leaf market for the Congou black tea.

The invention discloses a processing method of Congou black tea. The processing method comprises the following steps of preparing fresh leaves, withering fresh leaves, rolling primarily, spreading, rolling again, deblocking, fermenting, drying and extracting the flavor. According to the invention, harsh flavor and water smoke flavor of the tea leaves can be avoided, the prepared Congou black tea is thin, fine, flat and even, is black bloom in color, has bright red and yellow soup color, is mellow in taste, has heavy sweet orange flavor, is bright red in leaf bottom for the endoplasmic soup color, is fragrant and is mellow in taste.

The invention provides collagen composite peptide powder. The collagen composite peptide powder is characterized by comprising the following components in following ratios: 93.40%-96.00% of yak bone collagen peptide, 1.00%-3.00% of nitrariadites, 0.14%-0.16% of taurine, 0.20%-0.26% of vitamin C, 0.11%-0.18% of anhydrous citric acid, 0.40%-0.60% of vanilla flavor, 0.03%-0.04% of orange flavor, 2.00%-2.10% of a bitter taste removing agent, 0.02%-0.06% of acesulfame and 0.10%-0.20% of milk flavor. A preparation method comprises the following steps of: (1) carrying out quality inspection, wherein main and auxiliary materials need to meet a product quality standard; (2) weighing: accurately weighing the weights of the main and auxiliary materials; (3) mixing: adding the main and auxiliary materials into a mixer according to a formula ratio and agitating uniformly; (4) sieving: sieving a mixture by a 40-mesh vibration sieve and filtering; (5) filling: filling the mixture into a bag by using a packaging machine; (6) packing into a box: packing the powder into the box; adding a drying agent and sealing the opening; and (7) checking a finished product and storing the qualified finished product. The collagen composite peptide powder provided by the invention has the advantages that the collagen composite peptide powder is easily absorbed by a human body and can be used for rapidly relieving fatigues.

The invention provides a preparation method of orange-flavored reconstituted tobacco and the orange-flavored reconstituted tobacco. The preparation method comprises steps as follows: taking, soaking, drying and grinding fresh orange peels, adding orange peel powder to a paper base during coating, and performing coating, drying and the like. According to the method, after the powder with the proper particle size is prepared from the orange peels, a coating technology is organically combined, various properties of the reconstituted tobacco are improved, effective ingredients of the orange peels are applied to preparation of the reconstituted tobacco more scientifically and efficiently, compared with common reconstituted tobacco with no orange peel powder added, the prepared orange-flavored reconstituted tobacco is higher in smoke concentration, better in fragrance texture and richer in fragrance, the synergistic effect of the fragrance of fresh oranges and effective ingredients of a coating liquid is played, and prepared cigarettes are fine, lasting and smooth in smoke and higher in overall oral comfort degree.

The invention relates to a compound medical equipment multi-enzyme cleaning agent, belonging to the technical field of fine chemistry. The compound medical equipment multi-enzyme cleaning agent is characterized by comprising the following components in percentage by mass: (A) 0.5-1.2% of bio-enzyme component; (B) 5-15% of washing auxiliary; (C) 3-7% of surfactant component; (D) 3-10% of foam inhibitor component; (E) 0.05-0.3% of antibacterial component; (F) 0.005%-0.01% of pigment component; (G) 0.001-0.003% of perfume component; (H) the balance of solvent component. The compound medical equipment multi-enzyme cleaning agent provided by the invention is green transparent neutral liquid with a light orange flavor, has the advantages of no environmental pollution, few bubbles generated in use, no corrosion to equipment and the like, and is suitable for cleaning the medical equipment made from the materials such as stainless steel, aluminum, plastics and the like by manual operation, spray and ultrasonic cleaning machines.

The invention discloses components and preparation of vitamin C effervescent tablets. Vitamin C, citric acid, sodium carbonate/sodium bicarbonate (1:9), lactose/mannitol, orange-flavored essence and 2-5 percent of polyethylene glycol 4000 are taken as raw materials. The preparation method comprises the following steps: weighing the ground vitamin C and citric acid, uniformly mixing, adding a certain amount of absolute ethyl alcohol containing 5 percent of PVP so as to prepare a soft material, granulating by using a 20-mesh nylon screen, drying at the temperature of 45 DEG C, (the temperature is not too high and deterioration of the vitamin C is avoided), and pelleting by using a 18-mesh screen; weighing the ground arbonate/sodium bicarbonate, lactose/mannitol and polyethylene glycol according to the formula, uniformly mixing, adding absolute ethyl alcohol containing 1 percent of PVP so as to prepare a soft material, (the soft material can be agglomerated if held slightly and can be scattered if pressed slightly), granulating by using a 20-mesh nylon screen, drying at the temperature of 60 DEG C, and pelleting by using a 30-mesh screen; weighing and mixing the two kinds of granules according to a ratio, adding 0.2 percent of orange-flavored essence and 2.8 percent of PEG4000, uniformly mixing, checking the granules, and tabletting. The vitamin C effervescent tablets disclosed by the invention are good in taste and low in local concentration in the stomach, are easily and completely absorbed by the human body and do not have irritation.

The invention discloses an amisulpride tablet and a method for preparing the same. The amisulpride tablet comprises raw materials and excipients, and is characterized in that film coating is carried out on the surfaces of the amisulpride tablet by the aid of film coating premixes; the film coating premixes comprise opadry gastric-soluble coating powder and flavoring agents; the flavoring agents comprise sweeteners, taste masking agents and aromatizers; the sweeteners are selected from a type of aspartame and acesulfame potassium; each taste masking agent is sodium chloride; the aromatizers are selected from a type of cherry flavor essence, apple flavor essence, honey peach flavor essence, sweet orange flavor essence, strawberry flavor essence and mint flavor essence. The amisulpride tablet and the method have the advantages that film coating is carried out on the amisulpride tablet, accordingly, bitter taste of amisulpride can be masked to a certain extent while the stability of the amisulpride tablet which is a medicine is improved, the medication compliance of patients can be improved, and medicine taking pretending possibility of the patients can be reduced to a certain extent; usage of lubricants is controlled, accordingly, the dissolution of the medicine can be greatly improved, and the medicine can be stably and quickly released in bodies.

The invention discloses an orange-taste cigarette, which comprises the following parts: filter tip (1), cotton thread (2), cigarette paper (3) and cut tobacco (4), wherein the cotton thread (2) is immersed in the orange-taste solution, which is inserted in the center of filter tip (1) with the same length as filter tip (1); the cigarette paper (3) coils the cut tobacco (4), which packs filter tip (1) to form cigarette. The invention possesses stable incense, which combines cigarette and orange flavor.

The invention discloses a recombined chili wine and a preparation method thereof. The recombined chili wine is produced by the following method: (1) capsaicin, liquor with the volume concentration of 50 percent, menthol, curcumine, citric acid and glycoprotein are weighed; (2) the capsaicin is dissolved in the liquor, added with the menthol, agitated and further dissolved; and the curcumine, the citric acid and the glycoprotein are added, completely agitated and dissolved, and proper amount of orange flavor essence is added, thus obtaining a mixed solution; and (3) purified water with the volume 5 to 10 times of the mixed solution is added into the mixed solution, encapsulated and sterilized at the temperature of 60 to 70 DEG C for 5 to 20 minutes, thus obtaining the recombined chili wine. The recombined chili wine is easy to control. The recombined chili wine adequately utilizes the fat decreasing, weight losing, blood circulation invigorating and menstrual flow stimulating functions of the capsaicin, has the actions for treating chilblain and relieving lumbocrural pains, looks orange yellow, and has intense aroma, irritant mouthfeel and mind refreshing effect. The recombined chili wine has simple preparation technique and lower cost.

The invention provides a brewage method of orange-flavor orange wine, which comprises the following steps: cleaning and pretreatment: cleaning oranges, drying, soaking and cleaning glutinous rice, and steaming for later use; orange fermentation: pulverizing the pretreated oranges, pumping into a fermentation tank by an underflow pump, adding yeast, carrying out seal fermentation, and overturning every three days to obtain an orange fermentation vinasse solution; glutinous rice fermentation: putting the steamed glutinous rice into a fermentation cask, adding distillery yeast, and carrying out seal fermentation to obtain a vinasse solution; secondary mixed fermentation: mixing the vinasse solution with the orange fermentation vinasse solution in the fermentation tank, carrying out secondary fermentation for 10-12 days, adding pure water, and continuing fermentation; and distillation: after finishing the fermentation, distilling to obtain the orange-flavor orange wine. The method improves the technical process, maximally utilizes the nutrients in the orange fruits, and can provide an orange wine with unique orange flavor for people.

The invention discloses a citrus fruit fly adult trapping and killing agent. 100 ml of the trapping and killing agent is prepared from 5-25 g of brown sugar, 3-8 ml of acetic acid, 1-5 ml of ethanol, 4-8 ml of ethyl acetate, 0.5-2.0 ml of D-limonene, 0.1-0.3 g of citric acid, 4-6 ml of citrus juice or 4-6 ml of orange juice or 1-3 ml of sweet orange flavored essential oil, 0.10-0.35 ml of 10% efficient cyhalothrin emulsion in water and the balance water. A using method of the citrus fruit fly adult trapping and killing agent comprises the following steps that a colorless transparent plastic bottle with the diameter of 55-75 mm is selected, an opening is formed in the positions, 80-120 mm away from the bottom, of the two walls of the bottle respectively through shearing, and the plastic pieces obtained through shearing are opened along the upper edges to cover the openings like eaves. When the citrus fruit fly adult trapping and killing agent is used, the agent is added into the transparent plastic bottle, and the transparent plastic bottle is hung at the shady and cool ventilated position of a citrus tree. The citrus fruit fly adult trapping and killing agent is convenient to use, low in cost, stale in control and extremely high in trapping and killing efficiency and is environment-friendly.

The invention relates to a preparation method of a Chu orange flavored reconstituted tobacco. The method comprises the following steps: mixing a tobacco raw material and wood pulp fibers, implementing extraction twice and then conducting solid-liquid separation; combining solid residues obtained after two times of extraction, and implementing pulping and sheet making; combining extracting solutions obtained after two times of extraction and concentrating the combined extracting solution; extracting juice from Chu orange pulp and concentrating the juice, squeezing peel, standing by for layering, and reserving supernatant liquid; adding the concentrated orange juice to the obtained tobacco concentrated liquid, and coating a substrate and drying the coated substrate, so that a finished reconstituted tobacco is obtained; balancing the dried reconstituted tobacco and shredding the balanced reconstituted tobacco, uniformly spraying the obtained supernatant liquid to the shredded reconstituted tobacco product, and implementing low-temperature drying, so that the finished Chu orange flavored reconstituted tobacco is obtained. The reconstituted tobacco, which is prepared by the preparation method disclosed by the invention, has the features of being relatively good in fragrance characteristic of oranges and capable of obviously improving the taste of the reconstituted tobacco.

The invention discloses orange-flavor huyou fruit vinegar beverage which is characterized by being prepared from the following raw materials in parts by weight: 240-260 parts of huyou pulps, 45-55 parts of sticky rice, 45-55 parts of oranges, 10-20 parts of gandaria, 4-6 parts of oysters, 5-8 parts of platycladi seeds, 6-7 parts of hericium erinaceus, 7-8 parts of pine nut powder, 10-12 parts of longan honey and 15-25 parts of white sand. The product disclosed by the invention is rich in nutrients and tastes sour, sweet and delicious and has the due flavors of the orange and the huyou fruit vinegar; the added materials such as the oysters and the platycladi seeds have the health effects of calming the liver, nourishing yin, tranquilizing mind by nourishing the heart, relaxing bowel and the like; meanwhile, the technical content and the level of the huyou processing industry can be improved, so that a product meeting the health diet concept is obtained, a new way is provided for effective utilization of huyou resources, and the economical and social benefits of the huyou industry are enhanced.

The invention relates to an orange-flavored additive containing polymethoxyflavone and a preparation method thereof. The preparation method comprises the following steps: a, mixing a wall material rawmaterial and water to prepare a wall material solution with the solid content of 40 to 70 weight percent; b, mixing the polymethoxyflavone and orange oil to obtain an oil-phase mixture; mixing the oil-phase mixture with water and an emulsifier; shearing and homogenizing to obtain orange oil emulsion; c, mixing the wall material solution in step a and the orange oil emulsion in step b according tothe mass ratio of 1 : (2 to 6) to obtain mixed emulsion; d, spraying and drying the mixed emulsion to obtain polymethoxyflavone microcapsules; e, mixing the polymethoxyflavone microcapsules in step dwith an anti-sticking agent to obtain the orange-flavored additive containing the polymethoxyflavone. The powder prepared by the method has an obvious orange flavor and has high polymethoxyflavone encapsulation rate and good stability and can sufficiently realize the effects of resisting cancers, resisting inflammation, resisting atherosclerosis and the like when being used in foods.

The invention discloses a brewing method of orange-flavor fruit beer and relates to the technical field of beverage brewing. The brewing method includes: selecting and processing orange raw materials, deactivating enzymes, crushing malt and performing saccharification, filtering malt juice after the saccharification, boiling the malt juice, cooling, loading the cooled malt juice into a fermentation tank, adding yeast, adding the orange juice into the fermentation tank according to a certain proportion, transferring the fermentation tank into a constant-temperature tank to perform fermentation, pouring the beer into bottles, covering, sterilizing and storing, wherein the optimum fermentation conditions are that the adding amount of the orange juice is 10%, the adding amount of the yeast is 0.6g/L, the concentration of the initial malt juice is 12 degrees p, the fruit juice is added on the fourth day of the fermentation, and fermentation temperature is 20 DEG C. The brewing method has the advantages that orange resources are utilized effectively, the problem of economic loss caused by the fact that fruit farmers have difficulty in orange selling and oranges cannot store for a long time, the varieties of the fruit beer is enriched, the requirements of different consumers are satisfied, and considerable benefits and profits can be brought to enterprises.

The invention discloses original orange-flavor buccal tablets prepared from sodium L-ascorbate, and a preparation method of the buccal tablets. The buccal tablets are prepared from the following raw materials in parts by weight: 500-1500 parts of fresh oranges, 100-300 parts of sodium L-ascorbate, 150-350 parts of isomaltulose, 100-250 parts of Arabic gum, 40-150 parts of honey and 0.5-2 parts of magnesium stearate. The buccal tablets maintain the original taste and flavor of the oranges and enhance the function of the sodium L-ascorbate, thus being a good vitamin supplement and a good health product; the buccal tablets are unique in production technology, good in product molding, simple in technology and easy to operate, and are suitable for industrial production.

The invention relates to the field of flavoring of cigarettes, in particular to essence for orange-flavored cigarettes. The essence consists of the following raw materials in part by weight: 40 to 50 parts of orange oil, 15 to 20 parts lemon oil, 10 to 15 2-methylbutyrate, 12 to 19 parts of ethyl maltol, 10 to 15 parts of heptanolide and 20 to 30 parts of glycerin. The raw materials are simple and readily available, the essence is easy to prepare and low in cost, and the cigarettes containing the essence are full of flavor and unique in style, and has the sweet flavor of oranges.

The invention relates to an orange-flavored essence, which comprises limonene, beta-myrcene, caryophyllene, citronellal, vanillyl alcohol, propionic acid vanilla fat, linalool, alpha-pinene, alpha-thujene, lanceol and cis-beta-ocimene. Ingredients of the orange-flavored essence are reasonably collocated, so that orange aroma is persistent, elegant, graceful, stable, and highly emulational. The raw material resources of the oranged-flavored essence are easy to obtain and the oranged-flavored essence can be used for flavoring candies and ice creams.

The invention provides an aroma releasing fabric, which is formed by blending of 80% of bamboo fiber and 20% of cotton fiber. The bamboo fiber is grafted to sodium dodecyl sulfate modified carbon nanotube, and the sodium dodecyl sulfate modified carbon nanotube wraps an aromatic matter, which is D-limonene. The method provided by the invention selects the appropriate sodium dodecyl sulfate modified carbon nanotube to coat D-limonene with proper threshold, and grafts the sodium dodecyl sulfate modified carbon nanotube to bamboo fiber, thus obtaining the orange flavor aroma releasing fabric. Bamboo fiber itself also can embed part of D-limonene, further enhances the sustained release of orange flavor. The internal cavity of the carbon nanotube also can embed part of D-limonene, thus improving the rich flavor and release persistence.

The invention provides an amoxicillin dispersible tablet and a production method thereof. The production method comprises the following steps of respectively producing masterbatch particles, standby material particles and material particles from amoxicillin, microcrystalline cellulose, polyvinylpolypyrrolidone, low substituted hydroxyprepyl cellulose, croscarmellose sodium, magnesium stearate, silicon dioxide, saccharin sodium, vanillin, almond flavor essence and orange flavor essence raw and auxiliary materials in different proportions, and mixing in a certain proportion; and crushing, screening, magnetically screening, drying, granulating, weighing, adhering and tabletting to produce the amoxicillin dispersible tablet. The step of magnetic screening is added in the production method of the amoxicillin dispersible tablet production method, and iron powder, fine iron chips and the like possibly generated in crushing and screening the raw and auxiliary materials can be exhausted, so that the purity of the amoxicillin dispersible tablet can be guaranteed.

The invention discloses orange-flavor green tea which is prepared from the following raw materials in parts by weight: 120-140 parts of tea leaves, 40-50 parts of orange peels, 15-25 parts of shaddock peels, 8-12 parts of edible salt, 10-15 parts of rock candies, 10-15 parts of hawthorn fruits, 8-10 parts of myrcia, 6-10 parts of lysimachia sikokiana, 18-20 parts of jujubes 12-14 parts of bitter melon juice, 8-12 parts of honey, 15-18 parts of white spirit, 7-10 parts of momordica grosvenori fruits, 5-7 parts of female and male shells, 16-20 parts of oat malts, 4-5 parts of auxiliaries and 300-450 parts of water. The tea provided by the invention has an orange flavor; after being made, the tea has the slight orange fragrance, and the color of the tea is changed from dark green to light yellow; a bamboo barrel is perforated, and the tea leaves are put into the bamboo barrel for fixation; in the process, the high temperature is supplied by a charcoal fire; steam generated by boiling the orange peels and the shaddock peels is fed into the bamboo barrel; the steam has the fragrance which is only contained in oranges; in the air-drying process, soup obtained by stewing the female and male shells, the lysimachia sikokiana, the hawthorn fruits, the rock candies and the like is sprayed to the tea, so that the soup is easily and uniformly sprayed and easy to disperse; by the addition of the white spirit, the orange-flavor green tea can be made at a high speed.