7 results about "Vanilla Flavor" patented technology

The invention discloses a coffee-flavor plant extract and a preparation method thereof, and the coffee-flavor plant extract is refined by using lophatherum gracile, Chinese olive, folium cortex eucommiae, dendrobium officinale, astragalus membranaceus, codonopsis pilosula, dandelion and liquorice as composite plant raw materials through multi-strain synergistic fermentation and oak barrel aging and curing technologies. The dissolution rate and bioavailability of various bioactive components such as chlorogenic acid, ginsenoside, curcumin and dendrobium polysaccharides are effectively improved through multi-strain synergistic fermentation. The oak barrel ageing endows the product with unique baking, nut and vanilla flavors, the taste is mellow, and the flavor characteristic of coffee is effectively simulated. The plant extract prepared by the invention is rich in various functional components, and can assist in improving the memory ability. Meanwhile, a healthy, caffeine-free and rich-flavor herbaceous plant beverage is provided for consumers, a new solution is provided for product development of plant extracts, and huge market potential and economic value are achieved.

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

This utility model relates to a composition of a powdered shortbread confection (polvoron) with malunggay (Moringa oleifera) leaf powder. Conventional powdered shortbread confection formulations are primarily composed of toasted flour, powdered milk, sugar, and butter. The present utility model provides a composition incorporating powdered malunggay (Moringa oleifera) leaf together with all-purpose flour, powdered milk, white sugar, butter, margarine, and vanilla flavoring to produce a nutritionally enriched powdered shortbread confection. The composition is prepared by drying and pulverizing malunggay leaves, toasting the flour, thoroughly mixing the ingredients, molding the mixture into compact pieces, chilling until firm, and individually wrapping the finished product. The utility model provides an alternative powdered shortbread confection utilizing the nutritional properties of malunggay in a convenient food product suitable for human consumption.

1. Name of the designed product: packing bag (vanilla flavor wafer tube). 2. Use of the designed product: used for ice cream packing bag. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is thin, and the left view, right view, top view and bottom view are omitted.

The invention discloses a preparation method of edible mushroom formula food with specific medical application, and relates to the technical field of preparation of edible mushroom formula food. The edible mushroom formula food with the specific medical application is prepared from the following raw materials in parts by weight: 20 to 30 grams of edible mushroom compound extract, 25 to 35 grams of whey protein hydrolysate, 10 to 20 grams of medium chain triglyceride, 5 to 10 grams of resistant dextrin, 3 to 8 grams of fructo-oligosaccharide, 0.5 to 2 grams of compound vitamin mineral, 0.1 to 0.5 gram of curcumin microencapsulated powder and 0.1 to 1 gram of natural vanilla flavor agent. According to the preparation method of the edible mushroom formula food for the specific medical purpose, the absorption rate of hydrolyzed whey protein reaches 90% or above, the energy supply efficiency of MCT is improved by 3 times compared with that of long-chain fatty acid, energy is supplied rapidly, absorption is easy, low-GI resistant dextrin and prebiotics are adopted, blood sugar is stabilized, and intestinal health is promoted.

The invention belongs to the technical field of medicine, and particularly relates to a pralafloxacin oral dry suspension and a preparation method thereof.The pralafloxacin oral dry suspension comprises pralafloxacin, a taste masking agent and auxiliary materials, and the taste masking agent is stearic acid and specifically comprises, by weight, 12.50% of pralafloxacin and 37.50%-62.5% of stearic acid; the auxiliary materials comprise 0.49% of sodium citrate, 0.82% of anhydrous citric acid, 0.80% of sodium benzoate, 3.00%-3.75% of xanthan gum, 16.59%-41.59% of cane sugar, 2.50% of vanilla essence and 0.30% of colloidal silicon dioxide. According to the invention, the pralafloxacin is coated by the fatty matrix through a hot-melt spray granulation technology to form the drug-containing particles, so that the bitter taste of the pralafloxacin is covered, and the obtained preparation has the characteristics of good palatability, uniform dispersion and dissolution performance meeting clinical medication requirements.

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.