5 results about "Vanilla extract" patented technology

The invention discloses a vanilla extract-containing external composition capable of promoting hair growth, and the external composition is applied to scalp and is used for daily nursing and caring of the scalp. The external composition at least comprises a vanilla extract, caffeine and at least one plant extract, wherein the plant extract can be selected from one or more of a platycladus orientalis extract, a cordyceps militaris extract, a houttuynia cordata extract, a polygonum multiflorum extract and a ginseng extract. By adopting the matching design of the components, the external composition can improve the overall state of scalp in actual use, and is beneficial to maintaining the surrounding of hair follicles in an environment beneficial to hair growth. The external composition disclosed by the invention can be prepared into different preparation forms such as shampoo or no-wash scalp care liquid according to actual requirements, and is suitable for preparing scalp care products.

The present utility model relates to a food composition, specifically a squash (Cucurbita moschata) tart in which squash (Cucurbita moschata) serves as the principal filling ingredient. Squash (Cucurbita moschata) is underutilized in commercial pastries due to its high moisture content and the perceived difficulty of developing a stable, smooth-textured tart filling. It provides nutritional benefits, being rich in beta-carotene, vitamins, and dietary fiber. The composition comprises puréed squash (Cucurbita moschata), all-purpose flour, milk, cream cheese, white sugar, butter, de-shelled whole egg, cornstarch, yeast, vanilla extract, and salt. The utility model further discloses a preparation method involving steaming the squash (Cucurbita moschata) to enhance sweetness, soften coarse fibers, and retain nutrients prior to puréeing. The resulting squash (Cucurbita moschata) purée is combined with wet and dry ingredients to form a uniform mixture, which is baked to achieve a smooth and cohesive tart structure with consistent quality.

The present invention provides a novel flavor enhancer for vanilla flavoring compositions that improves the flavor of a vanilla flavoring composition to a high-quality flavor with a natural, luxurious feel of vanilla and / or a vanilla extract feel; a flavoring composition for vanilla-flavored food and beverages having a high-quality flavor with a natural, luxurious feel of vanilla and / or a vanilla extract feel; and vanilla-flavored food and beverages containing the flavoring composition. [Solution] A flavor enhancer for vanilla flavoring compositions, comprising one or more compounds selected from group A below. (Group A) Ethyl furfuryl ether, benzyl ethyl ether, sec-butyl ethyl ether, prenyl ethyl ether, dibenzyl ether, furfuryl methyl ether, benzyl methyl ether

According to the azolla filliculoidas protein bread and the preparation method thereof, the azolla filliculoidas protein is modified by adopting pH migration treatment and compound probiotic fermentation, the cross-linking capacity of the azolla filliculoidas protein and mucedin is improved, and peculiar smell is removed; the gluten network is strengthened by compounding the vital wheat gluten, the flaxseed gum and the chia seed powder; a rosemary extract, a vanilla extract and fructo-oligosaccharide are adopted to regulate flavor, and beta-carotene is adopted to regulate color; and performing secondary fermentation and low-temperature segmented baking. The protein content of the bread is greater than or equal to 12g / 100g, the hardness change is less than or equal to 30% after the bread is stored at room temperature for 14 days, and the elasticity retention rate is greater than or equal to 80%.

The invention belongs to the technical field of dairy product processing, and particularly relates to high-protein high-dietary-fiber flavored yoghourt and a preparation method thereof. The yoghourt is prepared from the following raw materials: a protein system, a fiber system, a sweet system and a flavor system, wherein the protein system is composed of micelle casein and whey protein isolate according to a mass ratio of 3: (1-3); the fiber system is composed of short-chain inulin and oat beta-glucan according to the mass ratio of 2: (1-3); the sweet system consists of erythritol and stevioside in a mass ratio of 10: (1-5); the flavor system is composed of a natural vanilla extract and a fermented frankincense base material according to a mass ratio of 2: (1-2). The fermented milk product prepared by the method not only inherits all nutritional advantages and clean label characteristics of the original flavor, but also realizes a major breakthrough in sensory experience through precise application of natural flavor and a cold mixing process. The authenticity of the natural flavor and the excellent peculiar smell masking effect are fully verified by sensory evaluation.