13 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 relates to a light-color lignin composition and application thereof, and belongs to the technical field of cosmetics. The composition is prepared from the following raw materials in parts by weight: light-colored lignin, vanilla extract, althaea rosea extract, basil extract, Rotosa tea extract, gamma-polyglutamic acid, dimeticone and a solvent. The dimeticone, the vanilla extract and the light-color lignin form a film layer, so that a product added with the composition prepared by the invention has richer, layered and lasting fragrance; the althaea rosea extract, the basil extract and the light-colored lignin have a synergistic effect to prevent external ultraviolet rays and remove internal free radicals, and the defense capability of the skin to the ultraviolet rays is improved by combining inside and outside through a multi-layer protection mechanism; the gamma-polyglutamic acid and the Rotosa tea extract are used together to achieve the effects of supplementing and retaining water.

The invention belongs to the technical field of food additives, and provides a green-protecting agent as well as a preparation method and application thereof. The pepper extract, the sodium bicarbonate, the thyme extract and the spinach powder in a specific ratio are used as main components of the green-protecting agent, so that the green-protecting agent has a good green-protecting effect, and green vegetables can be kept in a relatively good green color for a relatively long time after being cooked; the green-keeping agent can be used for keeping green of green vegetables in stir-fried dishes, premade dishes and Chinese fast food produced in a central kitchen, can be directly used in vegetable foods, can be directly added with seasonings in the vegetable cooking process as a direct-adding green-keeping agent, and breaks through the limitation that blanching or soaking is needed in most existing color-keeping methods. All the components are food-grade natural extracts or food additives and are safe and non-toxic, so that the safety of a vegetable finished product after the green-protecting agent is used can be ensured.

The application discloses high-fiber plant meat and a preparation method thereof, and belongs to the technical field of food processing. The high-fiber plant meat disclosed by the application adopts natural flavoring extract components vanilla extract and lard to replace artificial synthetic fragrances, and the protein molecules of gelatin and components of pea protein and soybean protein isolate are intertwined with each other to form a spiral structure, so that the natural flavoring extract components can be better retained in the inside of the spiral structure, and the flavoring components are not prone to loss during storage. When the plant meat product is reheated again, the spiral structure is opened, and the flavoring components are slowly released, so that the flavor of the plant meat is more persistent and stable.

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.

The invention belongs to the technical field of essence, and particularly relates to essence with strawberry flavor as well as a preparation method and application thereof. Comprising one or more of a strawberry hot reflux extract, a strawberry supercritical CO2 extract, 200 nm, 50 nm, 10 nm, 5 nm and 2 nm membrane interception liquid or 2 nm membrane permeation liquid of strawberries, and strawberry molecular distillation light components. The plant essential oil further comprises one or more of furanone, leaf alcohol, ethyl acetate, ethyl propionate, peach aldehyde, vanillin, vanilla planifolia extract, ethanol, cinnamyl alcohol, citric acid and Peru balsam. The obtained strawberry-flavored essence has the function of restoring the natural fragrance of strawberries from different dimensions.

The invention discloses an application of a broad-leaved epiphyllum extract in preparation of perfume, and relates to the technical field of broad-leaved epiphyllum application, the broad-leaved epiphyllum extract is composed of a broad-leaved epiphyllum extract (1), a broad-leaved epiphyllum extract (2), a broad-leaved epiphyllum extract (3) and a broad-leaved epiphyllum extract (4), the broad-leaved epiphyllum extract (1) is an extract obtained by adopting an ethanol low-temperature extraction method; the broad-leaved epiphyllum extract (2) is an extract obtained by adopting a supercritical CO2 extraction method; the broad-leaved epiphyllum extract (3) is an extract obtained by adopting a grease extraction method; the broad-leaved epiphyllum extract (4) is an extract obtained by adopting a steam distillation method; the mass part ratio of the broad-leaved epiphyllum extract (1) to the broad-leaved epiphyllum extract (2) to the broad-leaved epiphyllum extract (3) to the broad-leaved epiphyllum extract (4) is (10-25): (70-85): (2-8): (0.5-3); the broad-leaved epiphyllum extract and acceptable auxiliary materials for preparing the perfume are proportioned and uniformly mixed to prepare the perfume, and the prepared perfume has the fresh and clear appearance of the broad-leaved epiphyllum when the broad-leaved epiphyllum is in the beginning of blooming, the rich sweet aroma of the middle section and the elegant aftertaste of the tail section, and is free of burnt flavor, sour flavor, alcohol residual flavor and other foreign flavors.

The present application relates to the technical field of ice cream, in particular to a double-layer anti-melting ice cream and a processing technology thereof; the double-layer anti-melting ice cream is composed of the following components in percentage by mass: 53.7-64.9% whole milk, 12-15% light cream, 8-10% white granulated sugar, 4-6% egg yolk liquid, 3-5% skimmed milk powder, 0.1-0.3% natural vanilla extract and 8-10% triple-state milk composition; the present application systematically solves the technical problem that the conventional ice cream collapses rapidly at room temperature and cannot maintain the plasticizing ability, realizes that the first drop time of the ice cream is prolonged by more than 4 times at 25 DEG C and the ice cream still maintains the plasticizing ability in a gel state after melting, and at the same time, the ice cream is endowed with three-stage progressive taste of clean and sweet cool feeling, explosive milk flavor and elastic chewiness, thereby providing a new solution for the ice cream industry, which has clean label, excellent anti-melting performance and unique multi-level taste.

The application discloses application of a vanilla extract in preparation of perfume, and relates to the technical field of vanilla application. The vanilla extract is composed of vanilla extract 1, vanilla extract 2, vanilla extract 3 and vanilla extract 4. The vanilla extract 1 is obtained by using an ethanol low-temperature extraction method. The vanilla extract 2 is obtained by using a supercritical CO2 extraction method. The vanilla extract 3 is obtained by using a grease extraction method. The vanilla extract 4 is obtained by using a water vapor distillation method. The mass fraction ratio of the vanilla extract 1, the vanilla extract 2, the vanilla extract 3 and the vanilla extract 4 is 10-25:70-85:2-8:0.5-3. The vanilla extract is mixed with acceptable auxiliary materials for preparing perfume, and the mixture is uniformly mixed to prepare the perfume. The prepared perfume has the fresh and clear scent of the vanilla when it is just bloomed, the rich sweet scent in the middle section, the light and elegant aftertaste in the tail section, and no burnt taste, sour taste, alcohol residual taste and other miscellaneous tastes.

The invention relates to the technical field of flavors and fragrances, in particular to a vanilla perfume for heating cigarettes as well as a preparation method and application of the vanilla perfume. The preparation method comprises the following steps: adding an alcoholic solution into vanilla beans for soaking to obtain a vanilla soaking solution; carrying out heating reflux extraction on the vanilla soak solution to obtain a vanilla extract; and adding amino acid into the vanilla extract, and carrying out Maillard reaction under a heating condition to obtain the vanilla spice for heating the cigarettes. When the vanilla perfume prepared by the method is applied to heating cigarettes, the aroma richness, concentration and thickness of the whole smoke can be remarkably improved, so that the final product is more distinct in aroma characteristic, richer in layering sense, harmonious and comfortable in overall aroma and excellent in sensory quality.