126 results about "Sweet flavor" patented technology

The invention discloses a Weissella sinus strain for improving the fermentation flavor of American ginseng and application of the Weissella sinus strain. According to the present invention, through the comprehensive evaluation of a variety of lactic acid bacteria, including the acid production capacity, the chroma regulation and the flavor characteristic analysis, the optimal strain for the American ginseng fermentation is finally screened, and the strain shows the significant flavor regulation advantage. On one hand, characteristic earthy smell substances of American ginseng can be completely degraded, and the bad flavor of the raw materials is effectively improved; on the other hand, a compound with a fruity flavor characteristic can be specifically generated, and a fermentation product is endowed with a remarkable fragrant and sweet flavor. In addition, the strain disclosed by the invention maintains proper acid production capacity and chroma stability, and the flavor quality is remarkably improved on the premise of ensuring the fermentation efficiency. Due to the characteristics, the strain becomes an ideal fermentation strain for developing a high-quality fermented American ginseng product.

The invention discloses a preparation technology of directional debitterizing yellow tea, and belongs to the technical field of tea processing. Fresh tea leaves are used as raw materials, the yellow tea is prepared through the processes of pretreatment, fermentation, fixation, rolling, heaping for yellowing and drying, during fermentation, a compound bacteria solution and the spread and aired fresh leaves are mixed and fermented, strains in the compound bacteria solution comprise lactic acid bacteria, saccharomycetes and bacillus, and through the synergistic effect of the lactic acid bacteria, the saccharomycetes and the bacillus, the yellow tea is prepared. Balancing of directional degradation of bitter and astringent substances and generation of flavor substances is achieved, high-quality yellow tea is prepared through efficient debitterizing, the stage heaping yellowing technology is adopted, primary heaping and secondary heaping are adopted for two-stage heaping yellowing, the quality of the yellow tea is enhanced, and poor taste caused by excessive heaping yellowing is avoided. According to the finished tea prepared by the preparation process, the content of tea polyphenol is reduced to 18%-20% through detection, the content of amino acid reaches 4.5%-5.0%, bitter taste and astringent taste are relieved, sweet taste is added, and the taste is mellow.

The invention relates to the technical field of microorganisms, in particular to a strain of Lactiplanilla pentosuses ZF634 and application of the strain of Lactiplanilla pentosuses ZF634 and the application of the strain of Lactiplanilla pentosuses ZF634. The lactobacillus pentosus strain ZF634 is obtained through screening and still has efficient acid production capacity in a bean-based culture medium, and the bean curd coagulator prepared from fermentation liquor of the lactobacillus pentosus strain ZF634 has the function of enhancing aroma and flavor; the beany flavor of the prepared sour slurry bean curd is obviously reduced, and the sour slurry bean curd also has special milk flavor; the protein hydrolysis degree and flavor precursor substance accumulation of the prepared fermented bean curd embryo are far superior to those of a commercial sour slurry water sample, the content of fresh and sweet amino acids and organic acids is remarkably increased, the fresh and sweet taste of the fermented bean curd is improved, the taste is softer and more harmonious, the sensory quality of the final product is broken through, and the aroma, the taste and the texture are remarkably improved.

The invention belongs to the technical field of food processing, and relates to a method for preparing low-salt shrimp juice through rapid microbial fermentation. The method comprises the following steps: removing heads of shrimps, preparing meat paste, drying and crushing shrimp shells, and mixing the shrimp shells with the meat paste; carrying out enzymolysis treatment on the meat paste by using alkaline protease, and then carrying out high-temperature enzyme deactivation; mixing the shrimp meat and shrimp shell enzymatic hydrolysate mixture with soybean meal and bran, and sterilizing at high temperature; inoculating a complex microbial inoculant containing lactobacillus plantarum, saccharomyces rouxii, aspergillus oryzae, deep-sea bacillus subtilis and bacillus subtilis to prepare a mold starter, fermenting at 28 DEG C for 30 days, and finally filtering and sterilizing. According to the method disclosed by the invention, the availability of the raw materials is effectively improved, the fermentation period is shortened, efficient fermentation under a low-salt condition is realized, various basic indexes of the obtained shrimp juice product meet national standards, and the shrimp juice product is outstanding in flavor quality and has rich sauce flavor and sweet taste. In addition, the shrimp juice shows good antioxidant stability before and after digestion.

The present invention discloses a tobacco flavor for highlighting the sweet flavor characteristics of Chinese-style cigarettes, a preparation method and an application thereof. The tobacco flavor comprises a ketone sweet fragrance base, a saccharide auxiliary fragrance base and a solvent. The ketone sweet fragrance base includes 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-ethyl-4H-pyran-4-one, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, methylcyclopentenolone, 5-methyl-2(3H)-furanone and β-damascenone; the saccharide auxiliary fragrance base includes fructose and glucose; the balance is the solvent. The present invention for the first time utilizes the cigarette sweet flavor action threshold of the spices to develop a tobacco flavor for highlighting the sweet flavor characteristics of Chinese-style cigarettes. When the tobacco flavor of the present invention is added to cigarettes, the sensory evaluation results show that: compared with the blank cigarettes without the addition of the tobacco flavor of the present invention, the oral sweet and moist feeling of the cigarette samples after addition is significantly increased, highlighting the sweet flavor characteristics of Chinese-style cigarettes and having potential application value.

A commercially prepared dry sweet dough mix, and preparation method therefor, for use in making a batter to prepare of home baked cooked goods having a sweet flavor. The dry sweet dough mix includes a mixture of component ingredients such as flour, chemical leavening agent, non-fat dry milk solids, eggs, and a sweetening agent, which are disposed in a preparation bag. Once the component ingredients are combined and finished, they may be advantageously stored in the preparation bag at a wide range of temperatures. To be used, the dry sweet dough mix is hydrated and massaged into a batter while still in the preparation bag in two to five minutes. Once prepared in this manner, the batter does not need any kneading or fermentation steps and may be baked or cooked in a conventional manner into products such as pies, dumpling, tea cookies or teacakes.

The invention provides a preparation method of flavored coconut milk and a product thereof, and the preparation method comprises the following steps: mixing and dissolving coconut milk and sugar, adding an acidity regulator to adjust the pH value, and carrying out a Maillard reaction to obtain the flavored coconut milk, wherein the mass ratio of the coconut milk to the sugar is (8-12): 1, and the temperature of the Maillard reaction is 80-150 DEG C. The coconut milk beverage prepared by the method disclosed by the invention has strong and natural Maillard flavor, and is sufficient in roasted sweet flavor while keeping natural coconut fragrance; and the browning color is controlled within a reasonable range, so that the non-refreshing or burnt taste caused by excessive browning is avoided.

The invention discloses construction and application of genetically engineered bacteria for high-yield rose honey sweet essence. The genetically engineered bacterium is obtained by overexpressing tobacco pre-benzoic acid dehydratase NtPHA2 and an ARO80 mutant ARO80S706T / L877Q / E910D by virtue of saccharomyces cerevisiae. According to the invention, NtPHA2 and an ARO80 mutant ARO80S706T / L877Q / E910D are over-expressed in the saccharomyces cerevisiae, so that the biosynthesis yield of rose honey sweet aroma substances such as 2-phenethyl alcohol and the like is increased, and the rose honey sweet essence can be produced in batches by utilizing the engineering strain.

The invention provides a compound type sweet and fragrant flavor composition and an application thereof, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione. The composition disclosed by the invention has obvious sweet aroma style characteristics and aroma intensity, can effectively increase the sweet aroma flavor and sensory style characteristics of cigarettes, makes up for the defects of light cigarette aroma, insufficient smoke concentration and the like of low-coke cigarettes, can restore the natural feeling of the cigarette aroma, ensures good harmony, and has good application prospects. The method has a wide application prospect in the field of tobacco flavor blending, especially in the aspect of low-coke cigarette flavor enhancement compensation.

The invention belongs to the technical field of beer, and particularly discloses fruit beer and a preparation method thereof. The fruit beer is prepared from the following raw materials in parts by weight: 40 to 45 parts of malt, 7 to 10 parts of sweet potatoes, 3 to 5 parts of seaweed mixture, 0.05 to 0.08 part of compound enzyme, 15 to 18 parts of oranges, 0.5 to 0.7 part of soapbark extract and 0.3 to 0.4 part of locust bean gum. According to the fruit beer, multiple components are matched, so that the flavor uniqueness is enhanced, the fruit beer has a relatively good sweet taste, and the stability of foam is enhanced.

The invention belongs to the field of preparation of tobacco flavors and fragrances, and discloses a natural caramel sweet spice with a chicory characteristic flavor as well as a preparation method and application of the natural caramel sweet spice. Putting the cichorium intybus root powder and water into an intermittent reaction kettle, separating and extracting effective components of the cichorium intybus roots by utilizing subcritical water, and coupling a Maillard reaction and a caramelization reaction to obtain a mixture; the preparation method comprises the following steps: mixing a solid-phase component 1 and a liquid-phase component 2, filtering to obtain a liquid-phase component 1, ultrasonically extracting the solid-phase component with an ethanol solution, filtering to obtain a liquid-phase component 2, combining the liquid-phase components, carrying out sephadex tandem reverse-phase silica gel column chromatography separation to obtain a plurality of graded components, and designing and optimizing a recombination ratio according to a mixed material uniform test with constraint conditions to prepare the cigarette flavoring agent. Subcritical hydrothermal separation, high-temperature and high-pressure reaction enhancement and uniform mixing design optimization recombination with constraint conditions are introduced in the preparation process of the chicory special flavor caramel sweet spice, so that the caramel sweet aroma characteristics of the chicory special flavor are remarkably highlighted, and the natural caramel sweet aroma raw material resources are enriched; and a new thought is provided for development of high-quality natural sweet fragrant raw materials.

The invention provides composite health-care milk tea based on multi-plant tender shoot juice and a preparation method of the composite health-care milk tea. The preparation method comprises the following steps: step 1, treating the raw materials; step 2, preparing the multi-plant tender shoot juice; step 3, stirring and mixing the multi-plant tender shoot juice, the flavor balance system, the stabilizer system and the functional sweetening system, and sterilizing through a pulsed electric field to obtain a milky tea precursor substance; and 4, freezing the milky tea precursor substance to obtain the milky tea powder. The prepared composite health-care milk tea can effectively balance the sweetness and health requirements of milk tea, various plant tender shoot juice is effectively fused, so that the composite health-care milk tea has high flavor acceptance, the stability of active ingredients in the plant tender shoot juice in the processing process can be kept, the refreshing health-care effect is achieved, meanwhile, the taste is not affected, and the health-care milk tea is suitable for being eaten by people. The problem of compatibility of different plant tender shoot juices is solved.

In order to prevent the bait from being grabbed by small fishes and enable the bait to smoothly fall to the water bottom in the fishing process, according to the characteristic that the small fishes only grab the bait on the upper middle layer of a water body, a bait ball hung on a hook is soaked into syrup, then put into a dry powder box and coated with light bran which is lighter than the water and added with essence and a small amount of fishbone dust, operation is repeated twice, and then the bait is thrown into the water. When the bait ball descends, water impacts the surface of the bait ball, the two layers of light bran can gradually fall off, disperse and float upwards, the attention of small fishes is transferred, the small-particle light bran which floats upwards is grabbed, and therefore the effect of shelling the cicada shells is achieved, and the bait can completely sink to the water bottom. Due to the fact that the syrup has the water absorption function and is attached to the outer surface of the bait ball, the bait ball cannot become soft and be unhooked, the bait ball is wrapped with a protective layer, meanwhile, the sweet taste of the syrup has allure to freshwater fish, and the fish luring effect of the bait can be improved. According to the scheme, in summer and autumn of 2024, the effect of trapping small fishes to grab baits is very obvious through multiple actual fishing tests of the applicant.

The invention belongs to the field of papermaking, and particularly relates to an ink composition for food paper, which comprises resin, a first flavor agent, a second flavor agent, a first emulsifier, a second emulsifier and an organic solvent, the first flavor agent comprises a sweetening agent and a salty agent; the second flavor agent comprises an acidulant; the first emulsifier is selected from one or more of polyglycerol monooleate and sorbitan fatty acid; the second emulsifier is selected from one or more of polysorbate and triglycerol fatty acid ester; the mass content of the first emulsifier in the ink composition is 2%-6%; and the mass content of the second emulsifier in the ink composition is 2-6%. The invention also relates to a preparation method of the ink composition for the food paper, the food paper and a printing method thereof, and application of the ink composition. The ink composition disclosed by the invention is high in stability and has the flavor of coordinating and fusing sweet taste, salty taste and sour taste, and the flavor is continuously kept and is not easy to attenuate.

The invention belongs to the technical field of food processing, and particularly relates to a multi-source protein extract composite flavoring base material as well as preparation and application thereof. The multi-source protein extract composite flavoring base material contains 30-60 parts by weight of a yeast extract, 8-25 parts by weight of a plant peptide composition, glucose and a vegetable extract. By combining various plant peptides with the yeast extract and matching with the natural vegetable extract, not only are the defects of a single raw material in taste, aroma and color overcome, but also the contents of umami amino acids and sweet amino acids in the multi-source protein extract composite flavor base material are increased, the content of bitter amino acids is reduced, and the taste of the multi-source protein extract composite flavor base material is improved. The bad flavor caused by multiple proteins is improved.

The invention belongs to the technical field of agricultural product processing, and particularly relates to clovershrub orange peel and a preparation method thereof. The preparation method comprises the following steps: (1) mixing and scenting the fresh clovershrub citrus peel and the tea leaves; and (2) reducing the water content of the scented pericarp to obtain the clovershrub orange peel. Compared with Dahongpao citrus dried orange peel prepared by a traditional preparation method (without tea scenting), the Dahongpao citrus dried orange peel prepared by the preparation method disclosed by the invention is better in taste, and the bitter taste and astringent taste of the Dahongpao citrus dried orange peel prepared by the traditional preparation method are reduced; the sweet taste is improved, the sweet aftertaste is sweet, and the unique cool taste similar to that of raw Pu'er tea is achieved.

The invention relates to a dried orange peel, red bean paste and sago milk beverage and a preparation method thereof, and aims to improve the flavor and functionality of dairy products. According to the dairy product, the milk is used as a basic raw material, the dried orange peel, the red bean paste and the sago are added, and the components are uniformly fused through an improved preparation process, so that the qi-regulating and spleen-tonifying effects of the dried orange peel and the qi-tonifying and blood-enriching functions of the red bean paste are reserved, the taste of the dairy product is improved, and the dairy product has unique fragrant and sweet flavor. The preparation method comprises the steps of raw material preparation, heating, mixing, emulsification, homogenization, sterilization and the like, and ensures that the product meets the food safety standard while maintaining the flavor. By means of the innovative dairy product, the dual requirements of consumers for health and taste are met, and the milk product has high market potential and wide application prospects.

The invention relates to the technical field of making processes, in particular to a making process of chili sauce, which comprises the following steps: S1, preparing raw materials; s2, chili treatment; s3, cooking soup; s4, adding the chilies; s5, bottling; the crystal sugar, the honey and the vinegar are added, so that the flavor level of the chili sauce is greatly enriched, the crystal sugar gives sweet taste, and the mellow taste is improved; honey not only brings fresh and sweet taste, but also has unique fragrance to add unique flavor to the chilli sauce; the addition of the vinegar neutralizes the peppery taste of the chilies and also creates a mellow and unique flavor, the raw materials cooperate with each other, so that the flavor of the chilli sauce is far better than that of the traditional single mode that only the chilies are used as the main part, and the chilli sauce is rich in flavor hierarchy through the ingenious matching of the various raw materials and the fine production process, has the peppery taste of the chilies as the basis, and also has the unique flavor. And the sweet taste and aroma brought by the rock candy and the honey and the sour taste and mellow flavor of the vinegar are interwoven, so that the mouth feel is soft and varied, and the diversified taste requirements of consumers can be met.

The invention relates to the technical field of seasoning sauce preparation, in particular to a composite enzymatic hydrolysis aroma enhancement preparation method of seasoning sauce, which comprises the following steps: soaking shiitake mushroom particles in a composite buffer solution to obtain a solid A and a flavor liquid B, mixing the solid A with deionized water, grinding into a homogenate, performing three times of enzymatic hydrolysis to obtain an enzymatic hydrolysate C, and adding the sterilized supernate D, the solid A and the flavor liquid B into other stir-fried raw materials to obtain the seasoning sauce with obvious shiitake mushroom flavor and sufficient fragrance. Cellulase in the composite buffer solution can quickly decompose a cellulose skeleton of a cell wall, so that polyphenol oxidase can enter cells conveniently, an enzymatic browning reaction is catalyzed, a Maillard reaction is facilitated, and various flavor substances are generated; and after the three-step enzymolysis reaction, protein in the shiitake mushrooms is hydrolyzed into small molecular amino acids, so that the fresh and sweet flavor is effectively increased, the shiitake mushroom flavor is more obvious, and the method has a wide application prospect.

A new and distinct variety of strawberry plant named ‘DrisStrawOneHundredNine’, particularly selected for its sweet flavor, overall fruit quality, long trusses, and open plant canopy, is disclosed.

A solubilized steviol glycoside composition including one or more steviol glycosides and one or more steviol glycoside solubility enhancers can be used as a sweetener composition to sweeten other compositions (sweetenable compositions) such as foods, beverages, medicines, oral hygiene compositions, pharmaceuticals, nutraceuticals, and the like.

The present disclosure relates to an extracted cocoa material that has less bitter flavor and a sweeter flavor compared to an equivalent non-extracted cocoa material. The present disclosure also relates to a use of the extracted cocoa material to prepare a sugar-reduced or sugar-free food or beverage product. A method of preparing an extracted cocoa material is also described herein.

The invention provides a nutritional composition for promoting muscle growth and a preparation method, a preparation and application thereof, and the nutritional composition mainly comprises calcium beta-hydroxy-beta-methylbutyrate and mulberry extract in a weight ratio of 1: (0.5-50). According to the invention, the calcium beta-hydroxy-beta-methylbutyrate and the mulberry extract have a good synergistic effect, so that not only is the absorption efficiency of nutritional ingredients in the body significantly improved, but also the bioavailability of the calcium beta-hydroxy-beta-methylbutyrate is enhanced; therefore, more obvious muscle protection and overall physiological function regulation effects are realized; the calcium beta-hydroxy-beta-methylbutyrate preparation is especially suitable for middle-aged and elderly people, the mulberry extract is matched, the defects of a traditional calcium beta-hydroxy-beta-methylbutyrate preparation in the aspects of taste and taking compliance can be effectively overcome, and the compliance of long-term taking is remarkably improved; besides, sweet substances and flavor factors naturally existing in the mulberries can effectively cover bad taste possibly generated by the beta-hydroxy-beta-methyl calcium butyrate, so that the product is easier to accept by consumers, and the popularization value and application potential of the product in the market are further improved.

The invention discloses a method for enhancing fragrant and sweet rose flavor of Chinese style cigarettes, and belongs to the technical field of tobacco product processing. According to the method, Damascus rose essential oil is taken as a core, and a composite formula design of'head incense-body incense-base incense 'three-dimensional coordination and functional aid regulation is adopted to construct the composite essence for the cigarette, the head incense is endowed with elegant feeling by phenethyl acetate, menthol and the like, and the body incense lays a rose main regulation by matching rose essential oil with phenethyl alcohol; the base incense is endowed with deep deposits through the oak moss extract and the like, and maltol, cocoa tincture and the like are supplemented to optimize the smoke taste. Physical and chemical detection and sensory evaluation prove that the method can obviously enhance the rose fragrant and sweet flavor of the cigarette, reduce the irritation of smoke and realize the balance of progressive aroma level and soft taste.

The present application belongs to the field of microbial technology, and particularly relates to a lactobacillus LS.1 and application thereof. Lentilactobacillus sunkii The lactobacillus sunkii subsp. LS.1 is acid-resistant, can produce acid quickly, has high acid accumulation, and can inhibit the growth of spoilage bacteria, and is used for fermenting crystal leek, and shows excellent color protection, crispness preservation and flavor improvement effects. The crystal leek product fermented by adding the lactobacillus LS.1 has uniform and transparent white scales on the inside and outside, uniform color without blackening and darkening, and no biological membrane is produced; the pickled leek has pure and mellow flavor, no pungent and irritating smell, no peculiar smell, sweet taste is dominant, and sour and salty tastes are coordinated; the product crispness can be better ensured, the product shelf life quality can be ensured to be stable without swelling under the condition of not using preservatives, the product quality is comprehensively improved, and the fermentation process control is convenient and simple, and the scale industrialization technology popularization can be realized.

The present invention provides a non-alcoholic beer taste beverage packed in a container in which an astringent flavor produced due to the addition of a preservative is masked. According to one aspect of the present invention, there is provided a non-alcoholic beer taste beverage packed in a container, the beverage including a preservative, a sweet-flavor substance, and a bitter-flavor substance, and the value of sweetness / bitterness as a ratio of the sweetness represented in mass ppm in terms of sucrose and the bitterness (BU) being 100-1200.

The invention discloses propolis filled chocolate and a preparation method thereof, and relates to the technical field of food processing. The propolis filled chocolate comprises a propolis liquid candy sandwich and dark chocolate, and the propolis liquid candy sandwich comprises the following components in percentage by mass: 0.5-2.0% of propolis extract, 0.5-2.0% of black chocolate, 0.5-2.0% of a sweetening agent, 0.5-2.0% of a sweetening agent and the balance of water. 65-75% of a compound sweetener; 0.8 to 1.2 percent of composite colloid; 1.0 to 3.0 percent of prebiotics; 0.2 to 0.3 percent of fruity essence; 0.02 to 0.06 percent of honey essence; 0.04 to 0.06 percent of modified essence; 0.02 to 0.04 percent of sweet essence; and the balance of water. According to the invention, the edible problem caused by unpleasant flavor and poor taste of the propolis can be overcome, and the extraction rate and the bioavailability of active ingredients of the propolis are improved at the same time.

The invention discloses a camel milk powder-based solid beverage as well as a preparation method and application thereof. The solid beverage comprises the following components in parts by weight: 30-85 parts of camel milk powder, 2-18 parts of a flavor substance, 0.5-5 parts of a composite emulsification stabilization system, 0.1-3 parts of a fishy smell removal and aroma enhancement system, 0-8 parts of a nutrient enrichment component and 0-12 parts of a sweet substance. Through the synergistic effect of a composite emulsification stabilization system and a fishy smell removal and aroma enhancement system, the technical problems that the camel milk powder is easy to cake when being brewed, the solubility is poor, the mutton smell is obvious and the mouth feel is rough are effectively solved, the solubility and the stability of the product are remarkably improved, meanwhile, the natural mutton smell of the camel milk is shielded, and the product is smooth in mouth feel and pleasant in flavor; the preparation method comprises the steps of raw material pretreatment, mixing, sterilization and subpackaging. The solid beverage can be directly brewed with water for drinking, can also be used as a base for preparing beverages with various flavors, is suitable for multiple scenes such as families, offices and travels, has the characteristics of high nutrition, good taste and convenience, and has a wide market application prospect.

The present invention relates to a radix codonopsis and fruit compounded drink and a preparation method thereof, and belongs to the technical field of drink processing, the radix codonopsis and fruit compounded drink comprises the following raw materials: 30% of radix codonopsis, 10% of fruit, 10% of a flavor regulator and 10% of a stabilizer. The fruit is selected from one or more of cherries, apples and crisp red plums, the use amount of the fruit is 60%, the flavor regulator comprises 2%-8% of natural honey and 0.05%-0.2% of citric acid, the stabilizer comprises 0.1%-0.5% of pectin, the fruit juice is added into the codonopsis pilosula juice, the natural sour and sweet flavor of the fruit effectively neutralizes and covers the inherent bitter taste of codonopsis pilosula, and the taste of the codonopsis pilosula is improved. Artificial essence, pigments and preservatives are not added in the whole preparation process, the pursuit of modern consumers for cleaning labels and healthy diet is met, and through process control and addition of optional stabilizers, the product is free of layering and precipitation in the shelf life and stable in quality.

The invention provides a tobacco sweet synergistic composition based on a cyclodextrin inclusion technology and application of the tobacco sweet synergistic composition. The composition comprises cyclodextrin, modified starch, a sweetening agent and essential oil, the modified starch is obtained through compound enzyme enzymolysis, glycerol triglycidyl ether crosslinking and glucose oxidase-glucose system oxidation modification of starch, and the preparation method of the composition comprises the steps that the sweetening agent and the essential oil are included with cyclodextrin and then mixed with the modified starch, and the sweetening agent and the essential oil are mixed to obtain the composition. And finally performing spray drying to obtain a finished product. Through the molecular inclusion effect of cyclodextrin and the synergistic effect of porous adsorption and a high-temperature-resistant network structure of modified starch, the technical problems that a sweetening agent is prone to cracking and unstable in release at the high temperature of cigarette combustion are effectively solved. When the composition is applied to tobacco products, sweetness can be remarkably enhanced and prolonged, aroma coordination is improved, offensive odor is covered, smoking comfort is improved, and efficient and controllable release of the sweetening agent in the burning and smoking process is achieved.