711 results about "Organoleptic" patented technology

The invention provides a digital control method and system based on cosmetic production characteristics, and belongs to the technical field of data processing.The method comprises the steps that firstly, a digital twinborn model of cosmetic product characteristics is built, and the model is related to formula data, technological parameters, sensory characteristics and physicochemical indexes of a product; and output sensory characteristics and physicochemical indexes can be predicted according to input formula data and process parameters. Then, order demands at least containing one or more sensory characteristic preferences of product texture, skin feeling and fragrance are obtained; then, one or more recommended production parameter sets are determined based on the recommended production parameter set order requirements and the recommended production parameter set digital twin model, the recommended production parameter sets defining corresponding recipe data, process parameters and sensory characteristics. And finally, controlling production equipment to execute production according to the recommended production parameter set. According to the invention, accurate control from personalized sensory requirements to production parameters is realized.

The invention belongs to the technical field of Chinese wolfberry processing, and particularly relates to a production method of fresh-locked Chinese wolfberry rich in high-value active ingredients and the fresh-locked Chinese wolfberry. According to the method, the Chinese wolfberry fruits are pretreated before vacuum drying, namely preheating is carried out, high-temperature treatment on the fresh Chinese wolfberry fruits is rapidly realized, and the influence of stress reaction and long-time heating in later drying on functional active ingredients of the Chinese wolfberry fruits is prevented by combining medium and short infrared waves and a short-time high-temperature process. The sensory quality (such as color value and meat texture) of the Chinese wolfberry is kept at a higher level, the functional active ingredients of the Chinese wolfberry are protected, and the loss of nutritional ingredients is reduced. And the fresh-locked Chinese wolfberry fruits prepared by the process disclosed by the invention are stable in quality and have good reproducibility.

The invention discloses microcapsule powder for covering the oil smell of euphausia superba oil and a preparation method of the microcapsule powder, and belongs to the field of euphausia superba oil processing. The microcapsule powder is composed of 50-75% of OSA starch, 10-30% of euphausia superba oil, 3-20% of sodium alginate, 1-10% of succinic acid and 0.5-5% of calcium hydrophosphate, during preparation, the OSA starch is gelatinized and then sheared and homogenized with the euphausia superba oil to obtain a miniemulsion, the succinic acid, the sodium alginate and the calcium hydrophosphate are prepared into a mixed solution, the mixed solution is mixed with the miniemulsion in proportion, and spray drying is performed to obtain a finished product. An OSA starch-sodium alginate double-wall material system is adopted, a compact cross-linked layer is formed through pH response, peculiar smell substances such as trimethylamine can be completely masked, the astaxanthin retention rate is up to 95.14%, the embedding rate reaches 89.48%, krill oil oxidation is effectively inhibited, krill oil is converted into powder, the stability and the sensory property are improved, application of krill oil in the food field is widened, the technology is simple, and the method is suitable for industrial production. The method is suitable for industrial production.

The invention discloses a preparation method and application of a tobacco source aroma raw material rich in micromolecular aroma components, and the preparation method comprises the following steps: crushing and sieving tobacco leaves, adopting a 40% ethanol solution as a solvent, and carrying out long-time extraction and vacuum concentration under proper conditions to prepare a tobacco extract with set baume degree; the method comprises the following steps: unfreezing, activating and culturing a Wickerham LY13 strain to obtain a high-activity bacterial solution; inoculating the bacterial liquid into the tobacco extract, fermenting under a controlled condition, and enhancing the aroma components in a biotransformation manner; after fermentation is completed, fragrance components in different molecular weight ranges are finely separated out through a high-temperature sterilization and multi-stage membrane separation technology; the four groups of separated permeate liquid are used as the tobacco source flavor raw materials to be added into cigarettes, sensory evaluation is carried out, and the result shows that after the tobacco source flavor raw materials prepared through the method are applied to the cigarettes, the sensory quality of the cigarettes can be remarkably improved, and the effects of coordinating the tobacco flavor, increasing the smoke concentration, improving the aftertaste and the like are achieved.

The invention relates to the technical field of food quality detection, and discloses a meat product comprehensive scoring method based on principal component analysis, and the method comprises the steps: firstly obtaining physicochemical index (such as protein and fat content) and sensory attribute (such as color saturation and elasticity index) data of multiple batches of samples, and carrying out the structural arrangement of the two types of data according to batches and index dimensions; respectively carrying out Z-score standardization, range normalization and other processing, and extracting a physicochemical index feature vector and a sensory attribute feature vector; constructing a dynamic weight strategy through a variance contribution rate and a feature root ratio, and performing weighted fusion on the two types of feature vectors to obtain a fused feature vector; and finally, inputting the data into a scoring model, and after centesimal system conversion and distribution calibration, dividing quality grades in combination with an industry standard threshold to generate a comprehensive scoring result containing alphanumeric identifiers. The method realizes multi-dimensional data fusion and dynamic empowerment, improves the scoring accuracy, and is suitable for meat product quality evaluation.

The invention discloses a purple berry tea processing parameter optimization and sensory quality consistency control method and a related device. The method comprises the following steps: acquiring physical and chemical indexes of purple berry tea buds and leaves; performing image recognition on the purple rubus corchorifolius buds and leaves to obtain macroscopic feature indexes; fusing the physical and chemical indexes and the macroscopic characteristic indexes to obtain raw material characteristic vectors; collecting environment and mechanical parameter data; acquiring chemical change data in the processing link; the environment and mechanical parameter data and the chemical change data are fused to obtain a machining process feature vector sequence; and inputting the raw material feature vector, the processing process feature vector sequence and the sensory quality feature vector for measuring the finished purple berry tea into a trained processing parameter enhancement strategy model, and outputting a current optimal processing parameter adjustment instruction and sensory quality consistency deviation. According to the method, the problem of quality instability caused by raw material difference and environmental fluctuation is solved, and high consistency of sensory quality in batches and between batches of purple berry tea products is guaranteed.

The invention relates to the technical field of oral care and anhydrous toothpaste, in particular to bioactive glass-containing anhydrous toothpaste based on rheological property regulation and control and a preparation method and application thereof.The anhydrous toothpaste adopts glycerin and polyethylene glycol as a humectant compound system to construct an anhydrous system, and the situation that active ingredients of bioactive glass lose efficacy when meeting water is avoided; and the chemical activity and the structural stability can be kept during long-term storage. A thickening agent compound system composed of carbomer, quaternary ammonium salt-22 and hydroxypropyl gelatin is cooperatively adopted, so that a rigid-soft, compact and firm spatial network structure can be formed, an abrasive and bioactive glass particles can be stably suspended for a long time, the high activity of bioactive glass is kept, and the bioactivity of the bioactive glass is improved. And in the aspect of rheological properties, the composite material shows excellent thixotropy, relatively high structure recovery rate and appropriate yield stress, and has a remarkable remineralization repair effect and an excellent sensory effect. And the preparation process is simple, low in cost and suitable for large-scale industrial production.

The invention discloses a Baijiu blending big data analysis decision system and method, and belongs to the technical field of intelligent food manufacturing and flavor modeling. Physicochemical indexes, gas chromatography-mass spectrometry, sensory evaluation and historical proportioning schemes of multiple batches of raw wine are collected, and a heterogeneous flavor original data set is constructed; performing unified feature extraction and vectorization processing on the data to generate a flavor multi-modal feature matrix; constructing a flavor mapping map based on an attention mechanism, and extracting key flavor contribution features; using the target flavor label to guide a neural generation network to generate a wine base combination candidate set, and outputting a matching suggestion; performing subjective consistency scoring through a flavor simulation model and an expert scoring discrimination model, and screening an optimal matching scheme; the method has the advantages of being high in modeling precision, high in sensory consistency, high in blending efficiency and the like, and is suitable for intelligent matching design and personalized seasoning optimization of complex flavor products.

The invention provides a food quality analysis system and method based on artificial intelligence. Belongs to the technical field of food detection and artificial intelligence. The system comprises a multi-modal data acquisition module used for synchronously acquiring a hyperspectral image, an odor signal and three-dimensional morphology data of food; the data processing and feature fusion module dynamically distributes proper weights for different modal features through an attention network by adopting a self-adaptive weighted feature fusion mechanism, and generates a fusion feature vector; the multi-task deep learning model module is used for simultaneously outputting prediction results of a plurality of quality indexes such as chemical components, sensory scores and defect classification of the food on the basis of the fusion features; and the quality evaluation and decision output module is used for carrying out comprehensive grading according to a prediction result. The method overcomes the defects that in the prior art, the detection dimension is single, and internal quality and sensory attributes cannot be associated, and achieves rapid, lossless, comprehensive and high-precision intelligent comprehensive analysis of food quality.

The application discloses a kind of polygonatum corn silk composite fruit tea beverage and preparation method thereof, it is related to food and beverage field, by the following raw materials is prepared by volume fraction: polygonatum extract 10-25 parts, corn silk extract 5-15 parts, fruit juice / extract 5-20 parts, tea extract 15-35 parts.The volume ratio of the polygonatum extract and corn silk extract is 1:0.2-1:1.5, and the volume ratio of the fruit juice / extract and corn silk extract is not less than 0.8:1.The polygonatum corn silk composite fruit tea beverage and preparation method thereof are confirmed by sensory test, the volume ratio of fruit juice and corn silk extract is greater than or equal to 0.8:1, the grassy smell of corn silk is effectively masked, the product presents coordinated fruit aroma and tea aroma, and the taste is smooth.

This invention belongs to the field of new materials in novel tobacco products, specifically disclosing a method for improving the sensory evaluation quality of novel tobacco sheets produced using the slurry method. The method involves obtaining a slurry containing a binder and tobacco ash, adding additives to the slurry and adjusting the pH to 3-6, followed by stirring and reacting at a temperature of 50-95°C and low pressure to obtain a modified slurry. The modified slurry is then spread and dried to obtain novel tobacco sheets produced using the slurry method. The additives include additive A, additive B, and additive C. Additive A is at least one of ammonium dihydrogen phosphate, ammonium phosphate, and diammonium hydrogen phosphate; additive B is a compound having Formula 1; and additive C is a monosaccharide. The process described in this invention can selectively increase the release content of target aroma substances, thereby improving the smoking experience of the resulting novel tobacco sheets.

The present invention discloses an adjustable and modifiable garment for the treatment of sensory and neuro-divergency conditions that can treat a significant number of issues for different wearers with discretion from possibly judgmental third parties. The invention combines a hoodie with drawstrings, torso covering, compression sleeves, thumb holes, pocket, hem band with adjustable elements, and fidget toy attachments. The invention is comprised of a hoodie with weighted insert panels of variable weights, adjustment mechanisms for the compression or tightness of the garment; food-grade silicone coated hoodie strings for safe chewing; a hood rise used as a face covering; flat felled, serged, and fully lined seams to prevent irritation; thumbholes for additional comfort and grip; invisible seams to hide weighted panel inserts; hidden silicone beads for fidgeting inside the front pocket; and heat transfer labels (replacing scratchy tags sewn into garments) to prevent itching and provide comfort to the wearer.

The invention relates to the technical field of food engineering, and discloses a colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment, and the colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment are established through three steps of experimental design, data acquisition and model construction. According to the concentration analysis model for the Maillard reaction product of the fried food based on the colorimetric principle and the frying equipment, in order to accurately judge the optimal frying end point of the fried food, improve the percent of pass of the fried food and adapt to industrial production, a linear analysis model based on R, G and B values of mobile phone imaging and the absorbance of the Maillard reaction product is established; the deep-frying end point judgment value is determined in combination with sensory evaluation, the optimal deep-frying end point of the deep-fried food can be judged, data are rapidly obtained through standardized mobile phone imaging parameters and substituted into a preset model for calculation, instant monitoring and judgment of the optimal deep-frying end point can be achieved, the qualified rate of the deep-fried food is increased, and the method is suitable for industrial production.

The application discloses the composition of a superior toothpaste tablet with excellent organoleptic properties and suitable long-term stability.

According to the aromatic cut tobacco, the preparation method and the production device of the aromatic cut tobacco and the aerosol generating product, the aromatic cut tobacco is obtained after initial cut tobacco is subjected to spice adding and low-temperature drying through the production device, and the corresponding production device is designed according to the process of firstly drying and then perfuming. Therefore, the aromatic tobacco shreds and aerosol generating products with high retention rate are prepared. According to the method, the retention rate of the essence can be greatly increased, the formula addition amount of the essence can be remarkably reduced on the premise of achieving the same and even better sensory effect, the cost of the essence occupying a large head of production cost is directly reduced, and the economic benefit is very prominent.

This invention provides a macromolecular sunscreen emulsion, its preparation, and its application. By specifically selecting the types and combinations of dissolving oils and thickeners, and supplementing with other ingredients, this invention yields a macromolecular sunscreen emulsion that not only maintains system stability after being stored in environments with low and high temperatures for three months, exhibiting high stability, but also provides excellent sensory experience and sun protection efficacy. Furthermore, compared to using other dissolving oils and thickeners, the macromolecular sunscreen emulsion of this invention simultaneously possesses superior stability, sensory experience, and sun protection efficacy.

The invention provides a meat preservation method with self-assembled nanoparticles cooperating with a three-layer controlled release film. The method comprises the following steps: S1, selecting fresh meat, removing impurities, cleaning, detecting the muscle fiber density and the total number of initial bacterial colonies, classifying the meat into I / II / III classes according to the standard, and pre-cooling and discharging acid for 18-24 hours under the conditions that the temperature is 0-2 DEG C, the air speed is 0.3-0.5 m / s and the humidity is 85-90%; s2.2, graded loading of dormant-state self-assembled nanoparticles at the temperature of 2-4 DEG C, I-type dip coating, II-type ultrasonic-assisted dip coating, III-type high-pressure atomization spraying and air drying in a blast environment after loading; s3, filling three layers of controlled release films, vacuumizing to-0.095 to-0.09 MPa, keeping for 20 seconds, filling customized controlled atmosphere according to grades, and then performing heat sealing; and S4.0, refrigerating at 0-4 DEG C. By constructing a synergistic mechanism that the self-assembled nano-particle adsorption layer recognizes a decay signal in a close range and the three layers of controlled release films release drugs in a linkage mode and strengthen barrier, the limitation that traditional preservation is passively inhibited and active ingredients are lost quickly is broken through, and the technical problems that bacteriostasis is not lasting, the water-retaining property is poor and sensory quality is prone to deterioration are fundamentally solved; and the fresh-keeping efficiency and the meat quality are both improved.

The invention relates to a rhodotorula mucilaginosa strain and a yellow wine co-fermentation process thereof, and belongs to the technical field of fermentation engineering and strains. The invention provides the rhodotorula mucilaginosa with the fermentation characteristics of low temperature resistance, acid resistance, high yield of beta-glucosidase and aroma production, sequential inoculation is adopted, the rhodotorula mucilaginosa H04 is firstly inoculated for fermentation for two days, then the saccharomyces cerevisiae is inoculated, and the yellow wine co-fermentation is carried out by an equal-proportion 20 DEG C low-temperature fermentation process. The yellow rice wine meeting national standard requirements of yellow rice wine can be obtained after 20 days of fermentation, and the volatile flavor type, content, taste and aroma sensory quality of the yellow rice wine after fermentation are improved.

This invention belongs to the field of cosmetic raw material preparation technology, specifically relating to a method for preparing a low-odor Xinjiang Lithospermum extract, its product, and its application. The method includes: raw material pretreatment: drying and pulverizing Xinjiang Lithospermum raw material to obtain pretreated material; first-stage extraction: loading the pretreated material into a supercritical fluid extraction device, adding a composite entrainer for extraction, and collecting the first fraction in a first separator; second-stage extraction: collecting a second fraction rich in naphthoquinone components in a second separator; and post-treatment: concentrating the second fraction and removing the alcohol solvent to obtain the low-odor Xinjiang Lithospermum extract. This invention can separate and discard most of the odor-causing volatile components in the raw material under mild conditions in the first stage, and then efficiently extract the core active substances of naphthoquinone in the second stage, achieving a significant reduction in the odor of the extract and a significant improvement in its sensory quality.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

This application relates to perfume delivery systems and consumer products comprising a novel organoleptic compound and / or perfume delivery systems having the novel organoleptic compound, as well as methods for using such perfume delivery systems and consumer products.

The invention belongs to the technical field of food fermentation, and provides a naan air-holding aroma-enhancing rapid fermentation composite leavening agent and a preparation method, the composite leavening agent comprises freeze-drying type lactobacillus plantarum, freeze-drying type saccharomyces cerevisiae, freeze-drying type pediococcus pentosaceus, lactobacillus rhamnosus, lactobacillus casei and Xiangba powder, and the optimal mass ratio of the freeze-drying type lactobacillus plantarum, the freeze-drying type saccharomyces cerevisiae, the freeze-drying type pediococcus pentosaceus, the lactobacillus rhamnosus, the lactobacillus casei and Xiangba powder is 2: 1: 3: 2: 3: 1 or 3: 1: 3: 1: 2: 2. The crusty pancake prepared according to the proportion has better sensory characteristics, specifically, the crusty pancake tastes softer and more elastic, the surface glossiness is improved, and the color is more uniform and natural. In addition, the method can also shorten the fermentation time, and endows the product with unique aroma of the sour dough fermented crusty pancake, thereby enhancing the flavor of the final product. The problems that the taste and the flavor are single when commercial yeast is independently used for making the fermented crusty pancake are solved, and the problems that when traditional sour dough is used for making fermented flour products, the fermentation time is long, the stability is poor, the quality is difficult to control, harmful microorganisms are prone to breeding and the like are solved.

This utility model discloses a swaying trolley nozzle for a coloring machine in an ice cream production line, including a heating chamber. Three sets of equidistant slurry pipes are inserted into the top of the heating chamber, with their outlet ends arranged side-by-side downwards through the heating chamber to deliver the slurry into the mold. Five sets of chocolate tubes are arranged above the heating chamber, with their outlet ends also downwards through the heating chamber. An air inlet is provided on the front of the heating chamber for supplying hot air into the chamber, and an exhaust fan is provided on the rear. Through the air inlet and the four air outlets, high-temperature hot air is introduced into the heating chamber according to product requirements. The hot air self-circulates and heats the chamber, ensuring a constant temperature inside, improving the solidification and blockage of the chocolate tubes, ensuring the raw material distribution is as expected, avoiding uneven mixing or poor pattern formation, and improving the sensory quality of the product.

The present application relates to a kind of perfumed cigarette core material and its preparation method and application, the preparation method includes the following steps: (1) providing heating cigarette core material;(2) the perfumed cigarette core material obtained in step (1) is adsorbed, and the perfumed cigarette core material obtained in step (2) is obtained;(3) the perfumed cigarette core material obtained in step (2) is sprayed, and the perfumed cigarette core material obtained in step (3) is obtained;(4) the perfumed cigarette core material obtained in step (3) is cut into shape, and the perfumed cigarette core material is obtained.The preparation method of the present application adopts the way of adsorption perfuming and spraying perfuming combination, reduces the application amount of liquid essence flavor, solves the problem that yellow spot smoke is formed due to excessive application amount;Meanwhile, through adsorption perfuming, the application amount of liquid essence flavor is reduced, and the small molecule substance that contributes most in adsorbed flavor ingredient, the appearance quality and sensory quality of heating cigarette are jointly improved.

This invention discloses a method for enhancing the color and aroma of whole-component fruit juice through synergistic fermentation with lactic acid bacteria, belonging to the field of food processing technology. The method uses ripe mangoes / pineapples as raw materials. After washing, pitting (peeling), and low-temperature jet milling to retain all components, the juice undergoes compound enzymatic hydrolysis and optimization of its uniformity. A compound strain composed of *Lactobacillus plantarum*, *Lactobacillus fermentum*, and *Lactobacillus helveticus* is then inoculated. The mixture undergoes constant-temperature anaerobic fermentation. The process is optimized using fuzzy mathematical sensory evaluation and response surface methodology, resulting in a sensory score of 91.67 for mango juice and 90.83 for pineapple juice. The retention rate of carotenoids is increased by 25%-30%, the lactic acid content reaches 2.97-26.45 mg / g, and the relative content of esters in volatile aroma components increases to over 35%. Simultaneously, the total sugar content decreases by 3.7%-24.0%. This method solves the problems of dull color, weak aroma, and nutrient loss in traditional whole-component fruit juices. The product combines natural functionality with a unique fermented flavor, making it suitable for industrial production.

The present application belongs to the technical field of food processing, and particularly relates to a preparation method of solid beverage sustained-release granules. The method comprises four steps of preparing a flavor microcapsule core material, preparing an inner layer coating liquid, preparing an outer layer powder, and fluidized bed secondary coating and granulation. The method combines the advantages of spray drying microcapsule technology and secondary coating and granulation technology, and the prepared sustained-release granules have a multilayer structure of a core-inner layer coating-outer layer skeleton. The flavor material has high embedding rate and good storage stability, and can realize phased controlled release of the flavor material during brewing, thereby providing a unique sensory experience for drinkers.

Provided herein, according to an embodiment, is a nicotine-containing moist granulate composition comprising: nicotine or a pharmaceutically acceptable salt thereof; mannitol, and cellulose; the composition having a total moisture content of between 35-45%. The granulate shows favorable organoleptic qualities such as taste and mouthfeel and is free flowing to enable packaging in pouches. Optionally, the composition further comprises an oral health enhancing agent.