714 results about "Sweet flavor" patented technology

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

The invention discloses an essence for a cigarette blasting bead and application thereof. The essence comprises the following components: 2,3-dimethylpyrazine, clove bud oil, lactic acid, ethyl maltol, ethyl cyclopentene alcohol ketone, vanillin, 2,6-syringol and medium chain triglyceride (MCT). The essence 15-20 mu l is wrapped in a capsule in the manner of injection perfuming and then is put into a middle part of a filter tip of a cigarette. The essence for the cigarette blasting bead has bake, coke and sweet flavor fully coordinated with the cigarette smoke flavor feature and is accompanied with slight flowery flavor. The essence applied to the cigarette blasting bead can obviously increase the smoke flavor quality, reinforce the satiated feel and richness of the smoke and reduce the sensory stimuli of the smoke.

The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions.

The invention provides a systematic and standard method for cultivating Dragon fruit in greenhouses in North China. The method comprises the steps of selection of sunlight greenhouses with good thermal insulation performance, fielding planting, field management and the like. The method provided by the invention is appropriate to standardized dragon fruit cultivation in greenhouses in North China, and has the benefit that the existing greenhouse conditions of North China are utilized to cultivate tropical and subtropical fruit trees so as to enrich the variety of crops cultivatable to facilities in North China. Dragon fruit grown according to the method provided by the invention has plump branches and smooth and juicy flesh, and has the advantages of elegant shape, excellent color, sweet flavor, good taste and high output.

The invention relates to sweetening compositions containing from about 16% to about 75% mogroside V and from about 30% to about 95% total terpene glycosides on a dry weight basis, and wherein a filtered (0.2 μm) solution of the composition in water having a solids content of 1% w/v has an absorbance at 420 nm of about 0.55 or below. The invention also relates to methods of preparing such compositions.

The invention belongs to the technical field of rice deep processing, in particular to a production method of a functional rice product which has a special sweet flavor and is rich in Gamma-aminobutyric acid and a product thereof, the rice product is produced by virtue of the activities of high glutamate decarboxylase, amylase and protease in germinated brown rice of an indica type rice or a non glutinous rice. The invention takes the indica type rice or the non glutinous brown rice as a raw material which carries out the steps of cleaning, disinfection, soaking, germination, cleaning, beating into rice milk, heat insulation, transformation, drum drying or spray drying, and the like, to be produced into functional nutrition rice flake or rice powder which is rich in Gamma-aminobutyric acid. Compared with the prior art, the rice product makes full use of the activities of the glutamate decarboxylase, the amylase and the protease in the germinated brown rice; the produced rice product has the special sweet flavor; by calculating based on dry basis, the content of Gamma-aminobutyric acid is high (1,000-1,400mg/100g), and the nutritional value and the digestibility are high. The rice product of the invention can be taken as the functional food for resisting fatigue and reducing blood lipid.

The invention discloses a preparation method of a lychee wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The lychee wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of lychee, is good in color, flavor and taste and also has the specific flavor of the lychee wine.

The invention relates to a method for rapidly analyzing aroma components of kirschwasser, which belongs to the technical field of analysis and detection. The method comprises the steps of extracting the aroma components of the kirschwasser; detecting and analyzing the acquired aroma components in the kirschwasser by utilizing a gas chromatography and mass spectrometry technology, and qualitatively and quantitatively analyzing the aroma components; sniffing the kirschwasser by utilizing a sensory evaluation method, and sniffing and describing the kirschwasser by selecting six sensory attributes (fruity flavor, flower flavor, fermented flavor, acid flavor, wooden flavor and burnt sweet flavor); and studying the dependence relation between the aroma components in the kischwasser and the six sensory attributes by utilizing a multi-element statistics and analysis method. The aroma components in a kirschwasser sample are analyzed by adopting a headspace solid-phase microextraction gas chromatography-mass spectrometry technology and adopting the multi-element statistics and analysis method, the characteristic aroma components in the kirschwasser can be more intuitively reflected, the aroma components in different kirschwasser can be identified, and the applicability is wide.

Plant powder, plant bag, and dried plant are created with a wide range of various ingredients. Plant powder, plant bag, and dried plant are created comprising at least one plant ingredient, with at least one flavoring. At least one plant ingredient having nutrients including carbohydrates, vitamins, minerals, and antioxidants. At least one plant ingredient is in form selected from group consisting of plant powder, plant bag, and dried plant. At least one plant ingredient is selected from group consisting of herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin. At least one plant ingredient can further comprising addition of at least one nutritional ingredient, and at least one food additive. At least one flavoring is selected from group consisting of bland, sweet, sour, bitter, salty, spicy, and pungent.

The invention discloses a casing essence for a quietly elegant fragrance style cigarette. The casing essence comprises the following raw materials in parts by weight: 4-6 parts of a fig extract, 2-5 parts of a plum extract, 5-10 parts of a liquorice extract, 2-10 parts of an apricot extract, 5-8 parts of an endive extract, 1-5 parts of a jasmine extract, 3-5 parts of red date Maillard reaction product, 2-4 parts of a tobacco extract, 10-20 parts of propylene glycol, 1-5 parts of radix angelica pubescens tincture, 1-5 parts of angelica sinensis tincture, 1-5 parts of tobacco powder tincture, 2-6 parts of red data tincture and 11-56 parts of water. The casing essence for the quietly elegant fragrance style cigarette, disclosed by the invention, mainly comprises perfume materials of hay flavor, sweet flavor, fruit flavor and cream flavor so as to form a style of the quietly elegant fragrance style cigarette, so that the fragrance is enriched, and the comfort and the quality of the quietly elegant fragrance style cigarette are improved.

The invention discloses a method for making a momordica grosvenori milky tea, which comprises the following steps: 1) taking dry momordica grosvenori and breaking the epidermis; heating and extracting the broken momordica grosvenori and water at a weight ratio of 1:(6-10) for 10-20 minutes at 80-100 DEG C, and then filtering, thereby obtaining momordica grosvenori tea juice; 2) mixing the momordica grosvenori tea juice, milk powder and honey at the weight ratio of 1:(0.5-0.7):(0.2-0.4), thereby obtaining the mixed juice; and 3) sterilizing the mixed juice and filling, thereby obtaining the momordica grosvenori milky tea. The momordica grosvenori milky tea made according to the method is sweet and fragrant and has the unique fragrance and sweet flavor of the momordica grosvenori; the defects of similar and single taste of the traditional milky tea are overcome; the nutritional value is high; no food additive is contained; and the momordica grosvenori milky tea has the effects of clearing heat and cooling blood, moistening lungs to loosen bowel, and detoxifying and beautifying.

The invention relates to a radiation-removing immortal fruit tea which is characterized by being mainly prepared by scientifically refining ingredients such as health hawthorn, guava, winter jujube, mulberry, kiwi fruit, strawberry, lucid ganoderma and green tea. The immortal fruit tea is rich in amino acid, linoleic acid, vitamins A, B, C and E, beta carotene and trace elements of selenium, manganese, zinc and ferrum, maintains the color, aroma and taste of the original green tea with fragrance and sweet flavor, has an effective radiation-removing effect on radiation sickness caused by electromagnetic pollution, and can be used for promoting quick discharge of radioactive substances such as cobalt and strontium from a human body as soon as possible so as to be good for health and even sucking and neutralizing the radioactive substances deep in human marrows. In addition, the immortal fruit tea also has the effects of strengthening brain, improving and protecting eyesight, refreshing,invigorating spleen and reinforcing stomach, nourishing kidney and liver, removing fatigue and delaying senility, and is suitable for people watching TV for long, frequently operating computers and mobile phones and surfing the internet and exposed to screen and radioactive work.

The present invention discloses a method of manufacturing the germproof washing machine drum, which is characterized in that the method included the following steps: (1). the polypropylene particle, the nanometer sliver material and the heat resisting plastics flavoring agent are mixed according to the proportion in the charging basket; (2). a plastic injection moulding machine is used, and then the mixture is injected into the washing machine drum to be molded in 200 to 240 DEG C. As the product of the present invention is added with the nanometer sliver material containing the ion sliver and the heat resisting plastics flavoring agent, the washing machine drum is not easy to produce bacteria; owing to the function of the flavoring agent, sweet flavor can be smelt by people when in use, thereby proving people with a comfortable and warm feel, and completely achieving the aim of the present invention.

The invention discloses a low sugar preserved rhizoma Gastrodiae prepared through the steps of, (1) stock preparation, (2) peeling, Ãðã¼ú” (3)coloring, (4) hardening, (5) gumming, (6) boiling with sugar, (7) baking, (8) shaping, grading, vacuum-packing. The low sugar preserved rhizoma Gastrodiae according to the invention has sweet flavor, low sugar content, and good taste, the active ingredient for the rhizoma Gastrodiae is preserved sufficiently.

The invention discloses a curing method for a sour-sweet flavor yellow pepper sauce. The sauce comprises the following raw materials in parts by weight: 8-20 parts of yellow pepper, 5-8 parts of salt, 10-20 parts of garlic, 20-30 parts of drinking water, 10-20 parts of pumpkin, 15-25 parts of maltose syrup, 2-4 parts of other flavorings, 1-2 parts of an additive, and 0.1-0.5 parts of a spawn. The preparation method comprises performing initial fermentation on yellow pepper and then preparing a finished product. The preparation method for the finished product comprises: forming a sol, namely adding xanthan gum into water and fully dissolving, boiling and processing by a colloid mill; cooling, adding completely-cured yellow pepper, garlic, drinking water, pumpkin, maltose syrup, other flavorings and the additive, stirring uniformly, and performing vacuum loading and pasteurizing, so as to obtain the sour-sweet flavor yellow pepper sauce. The sour-sweet flavor yellow pepper sauce has unique garlic fragrance and refreshing pungent taste, is sweet but not greasy, is pungent but does not lead to dryness heat, is mainly applied to flavoring during cooking of seafood, cooked wheaten food, barbecue and the like, and also can be used as a pepper sauce to be eaten together with rice or bread.

A new mandarin variety called ‘Tango’ is distinguished by production of fruit that combines mid to late season maturity, moderately large fruit size, very smooth rind texture with a deep orange color, and a rich, sweet flavor. It further distinguishes itself by being very low seeded and easy to peel.

The invention provides a preparation method of a radix pseudostellariae yellow wine. The preparation method comprise the following processing steps: preprocessing of radix pseudostellariae, rice washing, dipping, rice stewing, airing, feeding aired rice into a cylinder, primary fermentation, secondary fermentation, squeezing and precipitating, wine decocting and ageing, ultra-filtering, bottling, disinfection and production of finished products. The yellow wine produced by the invention technique has the advantages of gold color, clearness, transparency, no obvious suspended solids and precipitates, soft and mellow taste, proper sour and sweet flavor, stable nutritive components and long shelf life.